Crescent Roll Dough Recipes

Steps:

• Preheat oven to 375 F degrees.
• Combine 2 Tbsp of the sugar and the lemon zest in a small bowl and set aside.
• Sprinkle some of the remaining sugar onto a work surface, enough to dust the area well.
• Open the dough tube and separate the dough into two rectangular pieces (pressing together any of the triangular perforations so that you have two flat separate rectangles).
• Roll out each rectangle separately onto the sugared surface to even out the dough.
• Using a pastry brush, paint the beaten egg across both pieces of dough.
• If needed, you may use an additional egg white.
• Sprinkle the sugar/lemon zest mixture you made earlier evenly over each rectangle.
• Starting with one rectangle of dough, roll up the left and right longest sides of the rectangle (jelly-roll stye) into the center, meeting at the center.
• With a sharp knife, cut small slices (about 1/4" thick) from the short edge; the cut pieces of dough, when placed flat, should look like almost like a bowtie- with two coils at either side.
• Place cut side down, so they lie flat, onto greased cookie sheets.
• Sprinkle lightly with some remaining sugar.
• Bake in a preheated 375 F oven for 8-11 minutes or until golden brown.
• Cool 1 minute before removing from cookie sheets.
• Set on racks to cool completely.

Steps:

• In bread machine:.
• Place ingredients in bread machine in above order and choose the dough cycle.
• Divide the dough in half.
• Roll each half into a 9" round circle.
• Spread some softened butter onto each circle (if desired) and cut each circle into 8 or 12 pie-shaped wedges, depending on the size of roll you want.
• Starting with the wide end, roll up each wedge.
• Place on greased baking pan, cover with a cloth and let stand for about 2 hours until roll has doubled in size.
• Bake at 375 for 12 minutes.
• Without bread machine:.
• In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.
• Mix eggs, butter and salt into yeast mixture.
• Mix in flour, 2 cups at a time.
• Cover with wax paper and let dough stand at room temperature overnight.
• In the morning, divide the dough in half.
• Roll each half into a 9" round circle.
• Spread cutter on circle and cut each round into 8 or 12 pie-shaped wedges.
• Roll up each wedge starting from wide end.
• Place on greased cookie sheets and let stand until ready to bake. Bake at 375 for 12 minutes.
• To freeze:.
• Roll up each wedge, place on a greased baking pan (cookie sheet) or on greased wax paper.
• Place pan in freezer for about an hour. When dough is frozen, put into freezer safe Ziplock bags.
• To bake, remove rolls from bag, place them on a greased baking pan to defrost and to give time to rise (about 2 hours). After dough has doubled, bake at 375 for 12 minutes.
• Preparation time does not allow the 1 1/2 hours dough cycle or 2 hours needed to rise.

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.