Side Pannel
Crescent Rolls
Ingredients List
- 2 c Bread flour
- 2 tb Sugar
- 1/4 ts Salt
- 1/4 c Butter;or margarine;softened
- 1 tb Milk
- 1 Egg yolk;plus water to
- - measure 3/4 cup
- 1 ts Active dry yeast
- Butter; or margarine; melted
Directions
Place ingredients, except melted butter, in inner pot in order listed; let
stand 5 minutes. Use DOUGH setting; press START. Dough will be completed
in 1 hour 15 minutes. Remove dough from inner pot and place in greased
bowl, turning to coat evenly. Cover and let rest in warm, draft-free
place, 20-30 minutes.
Punch down dough. On floured surface, roll dough to 10-inch round; brush
with melted butter. Cut into 10 wedges. Roll up each wedge, starting at
wide end; press points. Place, point-side down, on greased baking sheet and
shape into crescents. Brush with remaining butter. Cover and let rise in
warm, draft-free place, 20-30 minutes. Bake in 375-degree oven for 8-10
minutes, or until golden brown.
(MM'd by Nancy Hagfors - N.HAGFORS on GEnie; GXDB48A on Prodigy)
stand 5 minutes. Use DOUGH setting; press START. Dough will be completed
in 1 hour 15 minutes. Remove dough from inner pot and place in greased
bowl, turning to coat evenly. Cover and let rest in warm, draft-free
place, 20-30 minutes.
Punch down dough. On floured surface, roll dough to 10-inch round; brush
with melted butter. Cut into 10 wedges. Roll up each wedge, starting at
wide end; press points. Place, point-side down, on greased baking sheet and
shape into crescents. Brush with remaining butter. Cover and let rise in
warm, draft-free place, 20-30 minutes. Bake in 375-degree oven for 8-10
minutes, or until golden brown.
(MM'd by Nancy Hagfors - N.HAGFORS on GEnie; GXDB48A on Prodigy)
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