Serving Size : 32 Preparation Time :2:30
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 tablespoon active dry yeast -- OR 1 (1/4 oz) pkg.
1 1/2 Cups water -- luke warm
2 whole eggs -- beaten
1/4 cup melted butter -- OR vegetable oil
6 cups Hot Roll Master Mix
2 tablespoons butter -- softened
Dissolve yeast in the luke warm water in a large bowl.
Using a whisk blend in the eggs and oil well.
Mix in the hot roll mix starting with 5 cups of flour and adding more as needed until a soft, but not sticky dough is formed.
Knead 5 minutes until the dough is smooth.
Lightly butter a bowl and place the dough in it turning once to coat the dough. Cover with a damp cloth and set in a warm place to rise until double in bulk. Approximately 1 hour.
Punch down dough and divide in half. Let rest for 10 minutes.
Generously grease a baking sheet while waiting for the dough.
Roll out each half the dough into a 12 inch circle on a lightly floured surface IF you are using it in the traditional crescent roll shape. If you are using it for other recipes roll out into the desired shape. Brush the dough with melted butter.
If doing crescent rolls cut the 12 inch circle into 16 wedges. Roll each edge up from the wide end, bend into a crescent shape and place point side down on baking sheets.
If making other shapes butter then cut to the shape desired. Let dough rise and then proceed with your recipe.
FOOD STORAGE NOTE: the dough can be flash frozen at this point for future use and then thawed and used as needed.
If not freezing cover and let rise again until double in bulk. Approximately 45-60 min.
Preheat oven to 400 F. Bake 15 to 20 minutes or until golden brown.
"Whether you use them for the traditional crescent roll or as the basis for a mirade of other treats this is a simple recipe to use."
Start to Finish Time:
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Per Serving (excluding unknown items): 25 Calories; 2g Fat (88.4% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 27mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat.
Serving Ideas : Serve as a side dish or use the dough to make a variety of dishes.
NOTES : I use this dough for everything from gooey cinnamon rolls to pepper cheese bread sticks.