This is the perfect recipe for crescent rolls that I’m sure you will find convenient. It’s perfect for your everyday meals. It’s perfect for soup. It’s perfect as a sandwich. And it’s perfect as a bread because you can smother it with butter, jam, cream cheese, and jelly. What more can you ask for? I am fond of buying those tubes of refrigerated dough because sometimes, I don’t have enough time on my hand. These crescent rolls though truly come out just like the ones you buy in stores! And they taste as good too.
I am fond of buying those tubes of refrigerated dough because sometimes, I don’t have enough time on my hand. These crescent rolls though truly come out just like the ones you buy in stores! And they taste as good too. Now you have a recipe in your hand that will come in handy all the time.
Ingredients
1 c Borden milk, warmed or room temperature
1 stick Land O Lakes butter, melted
2 Eggland’s eggs, room temperature and slightly beaten
4 c Gold Medal all purpose flour
1/2 c Domino sugar
1 tsp Morton salt
2 1/2 tsp Fleischmann’s active dry yeast
Instructions
Place ingredients in bread machine in the order listed. Do not stir.
Press dough cycle. Allow to go through dough cycle, approximately 90 minutes that includes rise time.
Divide into 2 balls. Roll out ball into a circle. Using a pizza cutter, cut into slices like a pizza. Brush with more melted butter. Roll up each slice starting at wide end. Place on greased cookie sheet. Repeat with second ball of dough. Cover and let rise 1-2 hours to double in size.
Bake at 350 degrees for 20 minutes.
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Quick Tip: If you don’t like plain crescent rolls, fill the crescents with fillers before baking/last rise. You can fill them with ham and cheese or spinach artichoke dip—anything!
