Crescent Jelly Rolls Recipes

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.

PEANUT BUTTER & JELLY CRESCENT ROLLS

Steps:

• Remove the dough according to package instructions.
• Lay each piece flat on a cookie sheet, spread each triangle with peanut butter* and a small scoop of jelly. (*try almond, cashew or sunflower seed butter as an alternative)
• Roll gently starting on the wide end.
• Bake according to package instructions.

CRESCENT JELLY ROLLS

Steps:

• Preheat oven to temperature on package.
• Unroll each crescent roll and spread with 1/2 t. Jam, being careful to leave a space around the edge so that the filling does not leak out and burn on the pan.
• Bake as directed.
• Cool slightly and brush with Powdered Sugar Glaze.