Crescent Rolls
Yield
10 servingsPrep
40 minCook
Ready
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cup |
bread flour
|
|
| 2 | tablespoon |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
butter
or margarine, softened |
|
| 1 | tablespoon |
milk
|
|
| 1 | Egg |
egg yolks
|
*
|
| ¾ | cup |
water
|
|
| 1 | teaspoon |
yeast, active dry
|
|
| ¼ | cup |
butter
or margarine, melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
bread flour
|
|
| 3E+1 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
butter
or margarine, softened |
|
| 15 | ml |
milk
|
|
| 1 | Egg |
egg yolks
|
*
|
| 177 | ml |
water
|
|
| 5 | ml |
yeast, active dry
|
|
| 59 | ml |
butter
or margarine, melted |
|
Directions
Place ingredients, except melted butter, in inner pot in order listed; let stand 5 minutes.
Use DOUGH setting; press START. Dough will be completed 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 place, 20 to 30 minutes.
Punch down dough.
On floured surface, roll dough to 10-inch round; brush with melted butter.
Cut into 10 wedges.
Roll up each wedge, starting at wide end; press points.
Place, point-side down, on greased baking sheetand shape into crescents.
Brush with remaining butter.
Cover and let rise in warm, draft-free place, 20 to 30 minutes.
Bake in 375-degree oven for 8 to 10 minutes, or until golden brown.
