Hurry-Up Crescent Rolls

  1. Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.
  2. Combine biscuit mix and sugar in a large bowl; gradually stir in yeast mixture.
  3. Turn dough out onto a floured surface, and knead until smooth and elastic (about 10 minutes).
  4. Roll dough into a 12-inch circle; cut circle into 12 wedges. Roll up wedges, beginning at wide end; place, point side down, on a lightly greased baking sheet.
  5. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk.
  6. Bake at 425u0b0 for 10 to 12 minutes or until golden.
  7. NOTE: Rolls may be frozen up to 2 months. Bake at 425u0b0 for 5 minutes; cool. Warp in aluminum foil, and freeze in an airtight container. Thaw at room temperature on a lightly greased baking sheet; bake at 425u0b0 for 7 to 8 minutes or until golden.

active dry yeast, warm water, biscuit mix, sugar

Taken from www.myrecipes.com/recipe/hurry-up-crescent-rolls (may not work)

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