Herbed Crescent Rolls Recipes

HERBED DINNER ROLLS

Steps:

• In a bread machine pan, place the water, butter, egg, sugar, salt, seasonings, flour and yeast in order suggested by manufacturer. Select dough setting(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is complete, turn dough onto a lightly floured surface. Divide dough into 16 portions; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 375° for 12-15 minutes or until golden brown. Brush with butter and sprinkle with coarse salt if desired. Remove from pans to wire racks.

HERBY BUTTER DINNER ROLLS

Steps:

• Melt 1/2 stick (4 tablespoons) of the butter and brush two 12-cup muffin tins with it. Put the frozen rolls in the cups of the muffin tins. Cover and allow to rise for several hours at room temperature or in the fridge overnight.
• Melt the remaining 3 1/2 sticks butter in a skillet over medium-low heat. Mix in the rosemary, thyme and lemon zest and heat until warmed through. Lightly brush the risen rolls with the butter mixture.
• Bake the rolls according to the package directions (usually 400 degrees F for 6 to 8 minutes), until the rolls are a deep golden brown on top. Dab with more of the butter mixture and serve warm.

HERBED ROLLS

Steps:

• Unroll 1 tube refrigerated spiral dinner rolls or crescent rolls; brush with olive oil and sprinkle with chopped mixed herbs. Reroll and bake as the label directs. Meanwhile, mix 2 tablespoons each softened butter and chopped herbs; spread on the rolls.

CHEESY HERBED CRESCENT ROLLS

Steps:

• Unroll each crescent laying flat on a cookie sheet pan and sprinkle each with the cheese and herbs and roll starting at the wide end.
• Bake in a 375°F preheated oven for 11 minutes.

HERBED CRESCENT ROLLS

Steps:

• 1. Heat oven to 375. unroll dough, separate along perforations into 8 triangles.
• 2. In bowl, combine remaining ingredients. Brush 1/2 the butter mix evenly over triangles.
• 3. Beginning @ wide end of each triangle, roll up loosely, shaping into crescent. Spray a baking sheet w/ cooking spray. Place rolls on baking sheet. Bake for 10 min, or until golden brown. Remove from oven and brush w/ remaining butter mix.

HERB FOCACCIA ROLLS

Steps:

• Combine flour, yeast, 1 tablespoon thyme, 1 tablespoon rosemary, sugar and 1 teaspoon salt. Add water and 2 tablespoons oil; beat 1 minute (dough will be very sticky). , Divide dough among 18 greased muffin cups. Let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. In a small saucepan over medium-low heat, stir together remaining herbs, salt and olive oil just until herbs are fragrant and oil is hot, about 1-1/2 minutes. Remove from heat; cool., Gently spoon cooled herb mixture over each roll. Bake until golden brown, 20-25 minutes.

HERBED CRESCENT ROLLS

Steps:

• In a large bowl, place the flour, sugar, arrowroot, salt, and yeast, and stir well to combine In a small saucepan, place the soy milk, water, and margarine, and cook the mixture over low heat until it reaches 120 degrees Add the soy milk mixture and lecithin to the dry ingredients and stir well to form dough into a ball Turn the dough out on to a floured work surface, and knead the dough for 5-7 minutes or until smooth and elastic Place the mixing bowl over the ball of dough to cover, and allow it to rest for 20 minutes.
• Meanwhile, in a small bowl, stir together the remaining ingredients and set aside Using a little olive oil, lightly oil (or mist with oil) two non-stick cookie sheets and set aside After the dough has rested, divide it in half and roll out each half to form a 9-inch circle.
• Divide the herb mixture evenly between the two circles of dough and spread it to form a 2-inch wide ring around the outer edge of each circle of dough Cut each dough circle into 8 wedges.
• To shape the crescents: Starting at the outer edge, roll up each wedge of dough towards the point end, and press slightly on the point to seal edge Transfer the rolled up wedge, placing the sealed point end down, on to one of the prepared cookie sheets and curve the ends of the roll to form a"U" shape Repeat the rolling and shaping procedure for the remaining wedges of dough, placing 8 crescents on each prepared cookie sheet Lightly brush the tops of the crescents with a little olive oil, cover the cookie sheets, and place the shaped crescents in the refrigerator for 2-24 hours or until ready to bake When ready to bake, carefully uncover the crescents and allow them to sit at room temperature for 10 minutes prior to baking Bake the crescents at 400 degrees for 12-15 minutes or until golden brown.

HERBED CRESCENT ROLLS

Steps:

• Melt margarine and mix with Italian seasoning mix.
• Open the crescent rolls and separate them into triangles.
• Brush each triangle of dough with butter/seasoning mixture, then sprinkle cheese evenly distributing a little on each triangle, if using. Roll into crescent shapes.
• Place on a cookie sheet so they don't touch each other.
• Bake at 350*F. until lightly brown, 11-13 minutes.
• Serve and enjoy!