As I mentioned yesterday, I am loving the recipes in Southern Living Home Cooking Basics. I was really excited when I saw this recipe because, let’s face it, there comes a time when you just NEED crescent rolls, you know? And, if you’re like me, you usually run into a couple of problems when you need them: first, you don’t have them; and second, if you do, you don’t really like the taste of the canned ones. You know the taste I’m talking about, right? The one that says “There are ingredients in this that you can’t pronounce.” I hate that taste, but I’ve always kind of considered it a necessary evil when it comes to crescent rolls. (And, honestly, when you’re making apple dumplings or sopapilla cheesecake, you can pretty much mask that flavor with all of the other good ones.) Still, I’ve always wondered if I could make them myself.
And, it was really easy to do!
What you need:
1 (1/4-oz.) envelope active dry yeast
3/4 cup warm water (100 to 110 degrees)
3 to 3 1/2 cups all-purpose flour
2 tbsp. Sugar
What you do:
Stir together yeast and warm water in a 1-cup measuring cup; let stand five minutes. Combine 3 cups baking mix and sugar in a large bowl; gradually stir in yeast mixture.
Turn dough out onto a floured surface, and knead, adding additional baking mix (up to 1/2 cup) as needed, until dough is smooth and elastic ( about 10 minutes).
Roll dough into a 12-inch circle; cut circle into 12 wedges.
Roll up wedges, starting at wide end, to form a crescent shape; place, point sides down, on a lightly greased baking sheet. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
Preheat oven to 425. Bake 10 to 12 minutes or until golden.
You can do the kneading in a stand mixer with a dough hook…I did!
Definitely set a timer on your oven….in case all of your kids start crying simultaneously about five minutes before the rolls are done. Otherwise, they’re likely to be on the burned side of golden brown. Ask me how I know…or just look at the photos.
I prefer to use whole wheat when baking breads so I think I’m going to work on having a whole wheat baking mix to use. I’ll let you know if it works out!