Crescent Sweet Buns Food

SWEET CRESCENT ROLLS

Steps:

• In a medium bowl, combine butter, cottage cheese, flour and salt, until it forms a soft, shaggy dough. Shape into a disk, and wrap in plastic wrap; refrigerate until firm, about two hours.
• Food processor directions: Buzz the flour and salt in the food processor. Cut cold butter into little bits. Add to the food processor along with the cottage cheese. Process until it forms a ball and goes round 3 times-no more. Chill dough as above.
• Preheat oven to 375 degrees. On a well floured surface, roll the dough into a 14-inch circle. Cut circle evenly into 8 triangles. Roll each triangle up, from wide end to tip, turning ends of roll in to form a crescent.
• Place croissants 3 inches apart on a rimmed baking sheet. Bake 30 to 35 minutes or until golden brown. Transfer to a cooling rack. Cool 10 minutes.
• Add the softened butter and two teaspoons milk to 1/2 cup confectioner's sugar, stirring until glaze is of a drizzling consistency.Add the vanilla or lemon juice. It should be thin enough to pour while still coating the croissants.
• Drizzle the sugar glaze over the croissants. Serve warm, or let cool to room temperature. Store at room temperature in an air tight container, up to two days.

CRESCENT SWEET BUNS

Steps:

• 1. Preheat oven to 350 F. Spray or butter (glass) baking dish or pan. I used a 9x13... May use next larger size or 10-12-in. round cake pan.
• 2. Separate dough and roll out on floured surface (retaining triangle shape) on parchment or floured waxed paper. Or use seamless crescent roll dough...See personal notes above.
• 3. Melt butter and brush over each triangle. Combine cinnamon and sugar. Sprinkle evenly over each triangle. NOTE: Add 1/2 cup pecans or raisins over dough, optional.
• 4. Beginning with the wide end, form dough into crescents then shape crescents into rounds. May leave as crescent shape, if desired.
• 5. Place each roll into prepared baking dish. Bake about 20-25 minutes until done & browned. Brush tops with melted butter.
• 6. MAKE ICING by combining all ingredients. Icing should have a thick consistency. Add a few drops of additional milk, if needed. Drop by teaspoonfuls and spread on hot rolls.