Yeast Free Crescent Rolls Food

YEAST-FREE BREAD ROLLS

Steps:

• Preheat oven to 180°C.
• In a big bowl mix flour and baking powder. Add curd cheese, salt, milk and oil and quickly knead into a soft dough using the dough hooks of your hand mixer. Don't overmix or the dough will become sticky. Blend in desired ingredient (oats, sesame, seeds -- ) by hand.
• Shape dough into approximately 10 (big) rolls and place them on a paper-lined baking tray.
• Cut a cross into the top of each roll, brush with a little milk (approx. 3 tbs altogether) and sprinkle with whatever you like.
• Bake for about 20 minutes.

GOLDEN CRESCENT ROLLS

Steps:

• Dissolve yeast in warm water.
• Stir in sugar, salt, eggs, butter, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours).
• Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
• Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out of the oven.

YEAST-FREE CINNAMON ROLLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 4 muffin cups with cooking spray.
• Mix flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.
• Whisk milk, 2 tablespoons butter, and apple cider vinegar together in a small bowl. Pour over the flour mixture; mix until a soft dough forms.
• Dust a flat work surface with flour. Roll dough out to a 6x7-inch rectangle. Spread remaining 2 tablespoons butter on top.
• Mix remaining 1 tablespoon white sugar, brown sugar, and cinnamon in a small bowl. Sprinkle evenly over the buttered dough.
• Roll dough lengthwise into a log. Cut into 4 pieces using a sharp serrated knife. Place 1 piece in each muffin cup.
• Bake in the preheated oven until golden brown on all sides, 13 to 15 minutes.

BUTTERY CRESCENT ROLLS

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 350°. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks.

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.

EASY CRESCENT ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a small bowl, beat eggs until a light lemon color. Add to yeast mixture; set aside. , In a large bowl, combine 1 cup flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in yeast mixture. Stir in enough remaining flour until dough leaves the side of the bowl and is soft (dough will be sticky). Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn onto a well-floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from wide end and place with pointed end down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 375° for 10-12 minutes or until light golden brown. Remove from pans to wire racks.

BEST EVER CRESCENT ROLLS

Steps:

• Combine 1-1/2 cups flour, yeast and salt. In a small saucepan, heat milk, cubed butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg yolks; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch down dough. Cover and refrigerate overnight., To bake, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 14-in. circle; cut each circle into 16 wedges. Lightly brush wedges with melted butter. Roll up from wide ends, pinching pointed ends to seal. Place 2 in. apart on parchment-lined baking sheets, point side down. Cover with lightly greased plastic wrap; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 9-11 minutes. Remove from pans to wire racks; serve warm. Freeze option: Immediately after shaping, freeze rolls on parchment-lined baking sheets until firm. Transfer to a freezer container; return to freezer. Freeze up to 4 weeks. To use, let rise and bake as directed, increasing rise time to 2-1/2 to 3 hours.

GLUTEN-FREE CRESCENT ROLLS

Steps:

• Use an electric mixer or blender to mix together the butter and cottage or ricotta cheese. Mix well.
• Add the dry ingredients and mix until a dough ball forms.
• Wrap the dough in cling wrap and chill for two to three hours.
• Preheat oven to 350°F or 180°C.
• Sprinkle all-purpose or rice flour onto your work surface and roll the dough into a 14 inch circle. You may find it esier to roll the dough between two layers of good quality baking paper or cling wrap.
• Cut the dough into 8 triangles.
• Roll each triangle from the wide end to the tip.Turn the ends to form the crescent shape ).
• Place the rolled crescents on a gresed baking sheet and bake for approx 20 to 30 minutes, until golden.