Bread Machine Crescent Rolls Food

BREAD MACHINE ROLLS

Steps:

• Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle; press Start.
• Remove risen dough from the machine, deflate, and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces, and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes, or until the rolls are golden brown.

CRESCENT ROLLS

Steps:

• In order suggested by manufacturer, place all ingredients except melted butter in bread machine pan. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed. , When cycle is completed, turn dough onto a lightly floured surface. Roll into a 12-in. circle; brush with melted butter. Cut into 12 wedges. Roll up wedges from the wide end and place 2 in. apart on greased baking sheets, pointed side down. Curve ends to form a crescent. Cover with kitchen towels; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°., Bake until golden brown, 17-20 minutes. Remove from pans to wire racks to cool.

BUTTER CRESCENTS

Steps:

• Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.
• Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.

CRESCENT ROLL DOUGH (BREAD MACHINE)

Steps:

• In bread machine:.
• Place ingredients in bread machine in above order and choose the dough cycle.
• Divide the dough in half.
• Roll each half into a 9" round circle.
• Spread some softened butter onto each circle (if desired) and cut each circle into 8 or 12 pie-shaped wedges, depending on the size of roll you want.
• Starting with the wide end, roll up each wedge.
• Place on greased baking pan, cover with a cloth and let stand for about 2 hours until roll has doubled in size.
• Bake at 375 for 12 minutes.
• Without bread machine:.
• In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.
• Mix eggs, butter and salt into yeast mixture.
• Mix in flour, 2 cups at a time.
• Cover with wax paper and let dough stand at room temperature overnight.
• In the morning, divide the dough in half.
• Roll each half into a 9" round circle.
• Spread cutter on circle and cut each round into 8 or 12 pie-shaped wedges.
• Roll up each wedge starting from wide end.
• Place on greased cookie sheets and let stand until ready to bake. Bake at 375 for 12 minutes.
• To freeze:.
• Roll up each wedge, place on a greased baking pan (cookie sheet) or on greased wax paper.
• Place pan in freezer for about an hour. When dough is frozen, put into freezer safe Ziplock bags.
• To bake, remove rolls from bag, place them on a greased baking pan to defrost and to give time to rise (about 2 hours). After dough has doubled, bake at 375 for 12 minutes.
• Preparation time does not allow the 1 1/2 hours dough cycle or 2 hours needed to rise.

GRANDMA'S PERFECT CRESCENT ROLLS

Steps:

• Melt the butter in a medium saucepan over medium heat until completely melted. Add the milk and sugar, turn heat to very low, and bring the mixture to about 105 degrees, or until the mixture is warm to the touch.
• Add the mixture to a mixing bowl and add the beaten egg. Immediately add the yeast and let stand until mixture is foamy, about 5 minutes. If using instant yeast, you may simply add the yeast with the flour without proofing first.
• While yeast activates, measure 7 cups flour in large mixing bowl and add the salt. When yeast mixture is ready, add the flour and knead, adding more flour as necessary, until you have a soft, slightly sticky dough. Knead 6 to 7 minutes, then place in large bowl, cover, and let stand until dough has doubled in size.
• Divide dough into quarters, then shape the first piece into a round. Roll out dough into a 10-inch circle and cut dough into 8 to 10 triangles, depending on how large you want your rolls. Dip each triangle into the melted butter so that most, but not all, of the dough is coated with butter. Allow the excess to run off, then roll from short side oposite the point into a crescent shape. Place on cookie sheets lined with parchment so the rolls are almost touching. Repeat with the remaining sections of dough until all the rolls have been rolled.
• Let the rolls rise in a warm place until very puffy, though not necessarily doubled in size. Preheat the oven to 350 degrees and bake rolls for 12 to 15 minutes, or until golden brown. Remove from oven, let stand 5 minutes, then brush with additional melted butter and sprinkle lightly with kosher or sea salt. Serve warm or at room temperature.
• This dough can also be made into parkerhouse rolls or any other rolls you wish.

UNCLE WHITE'S BREAD MACHINE ROLLS

Steps:

• Place the bread flour, buttermilk, brown sugar, salt, yeast, and egg yolk into a bread machine. Using the Dough setting, allow the machine to mix the ingredients until moist. Pause the cycle and pour in the oil, then let the machine continue to the end of the Dough cycle.
• Grease muffin pans or a baking sheet, and set aside.
• Punch down the dough, and remove it from the machine. Divide the dough into 12 equal parts, form into round, smooth rolls, and place them into the cups of the muffin pans or on baking sheet, making sure the rolls don't touch each other. Cover the rolls with a kitchen towel, and let rise in a warm place until double, about 25 minutes.
• While the rolls are rising, preheat oven to 350 degrees F (175 degrees C). Bake the rolls in the preheated oven for 20 minutes, or until golden brown. Rub the tops of the hot rolls with a stick of butter for a soft crust, cool the rolls slightly, and serve warm.

BUTTERY SOFT CRESCENT ROLLS

Steps:

• Place ingredients into bread maker in order recommended by manufacturer: water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast. Reserve additional butter butter (1/4 cup) for later.
• Select dough/knead cycle and start. This cycle should mix dough and allow it to rise for 1 hour.
• Turn dough out onto a floured surface and roll into a circle, about 1/4 inch thick. Brush with additional butter.
• Cut into 16 pie shaped wedges. Roll wedges starting with wide end into crescent shapes.
• Place on an ungreased baking sheet and allow to rise for an additional hour.
• Bake for 10- 15 minutes at 375°F or until golden brown.

CINNAMON CRESCENT ROLLS (BREAD MACHINE)

Steps:

• add milk,sugar, gluten and yeast to bread machine.
• add flour and margarine.
• set machine for dough cycle (1 1/2 hours).
• when machine is finished, turn dough onto floured surface.
• roll dough out to 1/4 inch thick.
• spread margarine over dough.
• sprinkle with cinnamon sugar.
• cut dough into triangles (a pizza cutter works great).
• roll dough starting at wide end.
• brush roll with egg white.
• sprinkle with additional cinnamon sugar if desired.
• let rise for about 30 minutes.
• bake @ 350 for 35 minutes.