How To make Crescent Rolls
2 cup Bread flour
2 tablespoon Sugar
1/4 teaspoon Salt
1/4 cup Butter;or margarine
softened
1 tablespoon Milk
1 Egg yolk :
plus water to
measure 3/4 cup 1 teaspoon Active dry yeast
Butter; or margarine -- melted
Place ingredients, except melted butter, in inner pot in order listed; le= t stand 5 minutes. Use DOUGH setting; press START. Dough will be complet= ed 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 pl= ace, 20-30 minutes.
Punch down dough. On floured surface, roll dough to 10-inch round; brus= h with melted butter. Cut into 10 wedges. Roll up each wedge, starting a= t wide end; press points. Place, point-side down, on greased baking sheet= and shape into crescents. Brush with remaining butter. Cover and let ri= se 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)
How To make Crescent Rolls's Videos
How To Make Pillsbury Crescent Rolls
I show you how to make Pillsbury Crescent Rolls in the oven.
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Soft and Fluffy Crescent Rolls Recipe | Crescent Dinner Rolls Recipe |Easy Crescent Rolls in 4 Steps
Homemade Crescent Rolls in 4 Simple Steps
Easy Crescent Rolls Recipe:Complete written Recipe:
This easy homemade crescent rolls recipe will help you make super soft and fluffy crescent dinner rolls that looks amazing on dinner table; in less than two hours
How to make Crescent Rolls
This easy homemade crescent rolls recipe will help you make super soft and fluffy crescent rolls in less than two hours.
You may also like this Super Easy Flaky Buttery Croissants VIDEO :
This quick crescent dinner rolls recipe is amazing.
We need only seven basic ingredients to make this easy crescent rolls.
The crescent yeast rolls are pillowy soft and cotton light…they are super delicious and looks great on the dinner table.
For this quick crescent rolls recipe, we don’t need to proof the dough two times..thus we can save a lot of our time.
This crescent roll dough is versatile and can be used to make both sweet and savoury recipes.
This homemade crescent rolls recipe is actually adapted from our original Quick and Easy dinner rolls recipe :VIDEO:
I am so happy to share this quick and easy method of making awesome crescent rolls.
What is a crescent roll
These Crescent Rolls are soft and fluffy dinner rolls in the shape of croissants.They are not flaky and buttery as croissants but soft, fluffy and moist like dinner rolls.
You may also like this Super Easy Flaky Buttery Croissants VIDEO :
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Apple Crescent Dumplings | Pillsbury Recipe
The coziest apple pie flavors are wrapped in flaky crescent rolls. This is exactly what you need this fall!
Recipe:
How to Make Mini Crescent Dogs | Pillsbury Basics
It's your favorite Pillsbury crescent dog, but mini! Mini crescent dogs (also known as pigs-in-a-blanket) are the go-to party snack. You only need a couple ingredients to make them, and this recipe is written to serve a crowd! Put a twist on the original recipe or keep it classic.
Full recipe:
3 Creative CRESCENT ROLL RECIPES You MUST TRY! | Easy & Budget Friendly CRESCENT ROLL RECIPE
3 Creative CRESCENT ROLL RECIPES You MUST TRY! | Easy & Budget Friendly CRESCENT ROLL RECIPE
In today's video, I'm sharing 3 Delicious Crescent Roll Recipes that you're gonna LOVE! And they are all Quick & Easy to make. This video is also a collab with my very sweet friend Amanda over at @FaithFood&Family. I'll have her channel linked below, along with her crescent roll video. I know she will have some yummy recipes, so be sure to check it out! I know you will love her! I appreciate all your support and I love you ALL! I hope you have a wonderful day!????
⭐Amanda's Crescent Roll video:
⭐Amanda's Channel:@FaithFoodandFamily
00:00-WELCOME! (intro)
00:59-Monte Cristo Crescent Roll-Ups
06:16-Pigs in a Blanket Breakfast Casserole
10:07-Pumpkin Cream Cheese Crescents
⬇️CRESCENT ROLL RECIPES⬇️
????Monte Cristo Crescent Roll-Ups Recipe:
-1 (8oz.) can of Crescent Rolls
-4 Tbsp. Strawberry or Raspberry Preserves
-1/4 lb of Thin Deli Turkey and Thin Deli Ham
-8 slices of Provolone Cheese, i used thin sliced
-1 beaten Egg
-1 Tbsp Powdered Sugar
***Open Crescent Rolls and separate into 4 triangles. (or use 2 triangles each to form into 4 rectangles). pinch seams together. Spread about 1 Tbsp of preserves onto each rectangle. Top each with a couple slices of Turkey and a couple slices of ham. Place 2 slices of provolone cheese on each rectangle. Starting at one of the shorter sides, gently roll up, Brush with egg wash. Bake at 350 for 15-20 minutes, or until golden brown. Dust with Powdered Sugar. Enjoy!
????Pigs in a Blanket Breakfast Casserole Recipe:
????Pumpkin Cream Cheese Crescents Recipe:
-1 (8oz) tube of Crescent Rolls
-1/3 Cup Pure Pumpkin Pure
-2oz. Softened Cream Cheese
-3/4 tsp Pumpkin Pie Spice or Cinnamon
-1 egg (egg wash), for topping
-Cinnamon and Sugar for topping
***Bake at 375 for 12-18 minutes, or until golden brown. Enjoy!
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FLAKEY HOMEMADE CROISSANTS (Beginner Friendly)
Fresh, flakey croissants are the ultimate home bakers reward. Thanks to Magic Spoon for sponsoring this video. To try a variety pack, go to & use code BRIANLAGERSTROM to get $5 off!
These croissants so flakey, buttery, and delicious that you wouldn't guess they're beginner friendly...or as beginner friendly as actual croissants can be. Cause let's face it, they're going to be a lot of work now matter what your skill level, but stick with me. The end result (and smell of your house) will be SO worth the effort.
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BREAD KNIFE:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
KITCHEN AID MIXER:
165g or 2/3c water (86F/30C)
165g or 2/3c whole milk
8g or 2 rounded tsp yeast
50g or 4tbsp sugar
515g or 4 1/8c ap flour (11.7% protein)
10g or 1 3/4tsp salt
40g or 2 7/8tbsp softened butter, cubed
Add water, milk, yeast, sugar, flour, and salt to the bowl of your stand mixer with dough hook attachment. Mix on medium speed for 2-3min. When dough begins to come together, add butter, one piece at a time. Once butter is incorporated, increase speed to high and continue to mix for about 5 minutes until dough is well combined and strong.
Transfer dough to a bowl and tuck and fold up under itself as shown @2:05 to create a round taught ball of dough. Place a cover on bowl and let sit at room temp for 90 minutes.
Flour dough then flip onto floured work surface. Roll the dough out into about a 18 (45cm) tall by 9 (22cm) wide. Place a piece of parchment over the top half of the dough, then fold the dough in half over the parchment. Place on a tray and refrigerate for 20 minutes. Remove butter sheet from the fridge, and allow to sit at room temperature until it's pliable and flexible as shown at 6:37. For me, that took about 20min at 73F room temp.
Remove dough from the fridge and roll out until it's 18-20 tall and 8-9 wide. Place butter on top of the dough near bottom short edge as shown @7:11. Pull top 1/2 of dough and fold it over the middle 1/3. Grab bottom of dough and fold that up over the middle 1/3. Pinch open seam together to seal in butter. Using a rolling pin, pound out and gently roll dough into about a 16 tall by 8 wide and complete a book fold as shown @8:12.
Refrigerate for 20 minutes. Pound and gently roll out dough in two stages. First into about a 16 (40cm) x 12 (30cm) ish. Cover with towel, refrigerate and allow to rest for 15min. Continue to pound out and gently roll into about a 1/4 thick slab that's about 18-20 (48cm) by about 14 (35cm). Cut into 8 even triangles. Roll from wide end to tip. Place rolled croissants onto parchment lined tray. Proof for about 90 minutes until about doubled in size. Brush with egg wash. Wait 20min and brush with another coat of egg wash. Bake for 18-20min in a 425F/218C oven until golden brown.
BUTTER SHEET
225g or 16tbsp softened, salted, not mushy butter (82% butterfat, shaped into an 8x12 rectangle)
Using two pieces of parchment, fold two 8 (20cm) x 12-14 (33cm) rectangles that you'll use as a guide for your butter. Place butter between large pieces of parchment and roll out into a rectangular butter sheet as shown @2:22. Place in the fridge until the dough is ready.
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