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Results 101 - 110 of 400 for crescent roll dough
Heat milk to 110-115 degrees. ... hand. Turn out dough onto floured board. Knead until ... into 4 parts. Roll each into a circle and ... piece into a crescent, starting at wide end. ... minutes. Makes 64 rolls.
Fold into 1 stiffly beaten ... make a soft dough. Cover, chill a few ... On floured surface, roll one half in a 12x9 ... sheet. Shape in crescent; flatten slightly. Make 2, ... for 20 minutes. Ice.
Soften some butter. Dissolve yeast ... until smooth. Scrape dough from side of bowl. cover; ... dough in half; roll each into a 12 inch ... with butter. Serve hot.
104. SOUR CREAM CRESCENTS
Mix ingredients all together and ... the others refrigerated. Roll out ball on a floured ... Sprinkle pie shaped dough with cinnamon and sugar (walnuts ... lightly greased. Remove crescents from tin foil immediately.
105. CRESCENT ROLLS
Dissolve butter, honey and salt ... liquid to make dough thick enough to knead. Knead ... in half and roll out. Cut into wedges triangular ... another to form crescent shape. Allow to rise again ... brown. Makes 16 rolls.
106. DANISH CRESCENTS
Dissolve yeast and sugar in ... make a soft dough. This dough is not ... little as possible. Roll out dough and spread with ... slightly into a crescent shape. Place on a baking ... Add 1 teaspoon vanilla.
Dissolve yeast in warm water. ... until smooth. Scrap dough from side of bowl. Cover; ... dough in half; roll each half into 12 inch ... Makes about 32 rolls.
108. CRESCENT ROLLS
Scald milk and then add ... time, mixing well. Dough will be very stiff. A ... in half and roll each half out into a ... to form a crescent shape. Place each crescent on ... Yields 2 dozen rolls.
Dissolve yeast in 1/4 cup ... well. Knead until dough is elastic. Place in greased ... in 4 parts; roll out on flour. Cut in ... degrees about 25 minutes.
Dissolve yeast in 1 cup ... flour to make dough easy to handle. Turn dough ... into 3 parts. Roll each part into 12" circle. ... curve to form crescents. Brush with butter. Let ... and of desired consistency.
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