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Crescent Rolls Mix Recipe

List of Ingredients


1 tablespoon active dry yeast
1 1/2 cups lukewarm water
2 eggs, beaten
1/2 cup vegetable oil or melted margarine
5 to 6 cups Hot Roll Mix
2 tablespoons butter or margarine, softened

In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups Hot Roll Mix. Blend well. Add additional Hot Roll Mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.

Generously grease baking sheets. Punch down dough. Divide in half. Let stand 10 minutes.

On a lightly floured surface, roll out each half to a 12" circle. Brush each circle with 1 tablespoon soft butter or margarine. Cut each circle into 16 pie-shaped wedges. Roll up each wedge from the wide end. Place point-side down in a crescent shape on prepared baking sheets. Cover and let rise again until doubled in bulk, about 45-60 minutes.

Preheat oven to 400°F (205°C). Bake 15 to 20 minutes, until golden brown.

Yield: about 32 rolls



Recipe