Crescent Roll Dough Bread Machine Recipes

CRESCENT ROLLS-BREAD MACHINE

Steps:

• 1. Place ingredients in bread machine in the order listed. Do not stir.
• 2. Press dough cycle. Allow to go through dough cycle, approximately 90 minutes that includes rise time.
• 3. Divid 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.
• 4. Bake at 350 degrees for 20 minutes.
• 5. I usually fill the crescents with fillers before baking/last rise. Fillers: --Left over ham with cheese and mayo or cream cheese --Left over Spinach Artichoke Dip --Pepperoni, cheese and pizza sauce Use your imagination!!!

BREAD MACHINE CRESCENT ROLLS

Steps:

• 1. 1.PREP: Melt butter in microwave in a mug. Measure out 4 cups of flour and place in a bowl. Put sugar and salt in a different bowl. Measure out yeast and put in another bowl. Now heat milk in microwave until real warm. DUMP all ingredients IN ORDER AS THEY APPEAR. DO NOT STIR. Shut lid and set it on "dough". Press start. It will take 90 minutes which includes it's raise time.
• 2. 2. Pull out bucket of dough and turn it over and let the dough fall out. Divide into 2 balls. 3. With a rolling pin on a floured surface, roll out a 9inch circle with the first ball of dough. Brush the circle with more melted butter. Cut into 6, 8 or 12 wedges (like a pie)I use a pizza cutter to do this. The 6 will be a nice size for sandwiches, the 8 or 12 will be large enough for dinner rolls. 4.Starting from the wide end, roll up to look like a crescent roll. Place on greased cookie sheet. 5. Set on table and let rise for 2 hours to double in size. 6. Bake in preheated 350 degrees for 12 minutes or until they are golden brown on top. NOTE: Timing is important when working with yeast. That's why you prep your ingredients beforehand so you just dump everything in all at once without waiting to beat eggs, or melt butter, etc. NOTE: To make cinnamon crescents, use 1/2 cup sugar instead of 2T and smear a cinnamon roll filling on your circle before cutting into wedges. Continue as before. I cut my circles in 8ths for these. NOTE: Want something savory instead? On your circle layer a thin layer of pizza sauce, pepperoni chopped and shredded mozzeralla. Roll up as directed. There are tons of uses for this dough. Maybe a huge calzone?!? You're the baker, you decide!

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.

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.

BREAD MACHINE CROISSANTS

Steps:

• Add ingredients in the order recommended for your bread machine. Use the DOUGH cycle.
• When done, remove from bread machine pan and transfer to a greased bowl. Cover and refrigerate for 30 minutes.
• Place the dough onto a lightly floured surface and roll into a 15 x 12-inch rectangle.
• With the long side towards you, cover 2/3 of the dough with the thin slices of butter.
• Fold UNBUTTERED third of dough over the center buttered third, then fold again - over the remaining buttered third.
• Seal ends and long side of dough. Place on a lightly greased cookie sheet. Cover with plastic wrap and refrigerate for 30 minutes.
• Place dough on a lightly floured surface with the short side towards you. Roll out into a 15 x 12-inch rectangle.
• Fold in thirds, folding from end to end. Place back onto greased cookie sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight. The longer the refrigeration time the flakier the croissants.
• Place dough on lightly floured surface, with short side towards you. Roll out into a 15 x 12-inch rectangle.
• Cut rectangle into thirds, both crosswise and lengthwise. Then cut each section in half diagonally to form 18 triangles.
• Roll each triangle up starting at wide end to form crescent shape.
• Place croissants on greased cookie sheet, curving ends so they almost touch.
• Brush or spray lightly with water. Cover and let rise in a warm place for 30-50 min or until double in size.
• Brush croissants with slightly beaten egg white. Bake in preheated 375° oven for 15-20 minutes or until golden brown.