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CRESCENT ROLLS
Ingredients:
NOTE: Any of our yeast recipes may be used to make
rolls. 1 Loaf yields about 12-15 rolls, depending
on their size.
Use any of our Bread Recipes, like Whole Wheat Bread.
Directions:
Prepare the dough as directed for bread.
Preheat oven to 350 degrees.
After kneading, form the crescents by rolling the
dough out into large circle, about 12 inches in diameter,
on floured surface with floured rolling pin
until it is ¼ inch thick.
Cut circle into 16 equal parts.
Roll up each wedge beginning at wide edge and ending
at the point. Curve the ends inward.
Place on cookie greased cookie sheet.
Cover and let rise until double in size.
Bake for 15-25 minutes, depending on size
of the crescents.
If you want to add seeds, brush with melted
Non-Hydrogenated Margarine 10 minutes before done,
and sprinkle with either poppy seeds or sesame seeds.
Ingredients:
NOTE: Any of our yeast recipes may be used to make
rolls. 1 Loaf yields about 12-15 rolls, depending
on their size.
Use any of our Bread Recipes, like Whole Wheat Bread.
Directions:
Prepare the dough as directed for bread.
Preheat oven to 350 degrees.
After kneading, form the crescents by rolling the
dough out into large circle, about 12 inches in diameter,
on floured surface with floured rolling pin
until it is ¼ inch thick.
Cut circle into 16 equal parts.
Roll up each wedge beginning at wide edge and ending
at the point. Curve the ends inward.
Place on cookie greased cookie sheet.
Cover and let rise until double in size.
Bake for 15-25 minutes, depending on size
of the crescents.
If you want to add seeds, brush with melted
Non-Hydrogenated Margarine 10 minutes before done,
and sprinkle with either poppy seeds or sesame seeds.
