Pillsbury Crescent Roll Copycat Recipes

EASY Homemade Crescent Rolls House of Nash Eats

WebDec 19, 2022 · Mix ¼ cup warm water and yeast in a small bowl and set aside until dissolved (about 5 minutes). In a large bowl with a spoon or a stand mixer with the dough …

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Homemade Crescent Rolls Baking A Moment

WebNov 3, 2018 · Cut in the butter with a pastry blender (or two knives), until only pea-sized pieces remain. Whisk the milk, water, and egg …

1. Place the flour, sugar, yeast, and salt in a large mixing bowl and whisk to combine.
2. Cut in the butter with a pastry blender (or two knives), until only pea-sized pieces remain.
3. Whisk the milk, water, and egg together in a small bowl, and add to the flour/butter mixture.
4. Stir together until the dough gathers itself into a ball.

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Copycat Pillsbury Crescent Rolls Recipe Food.com

WebApr 9, 2013 · directions. In a large mixing bowl, dissolve the yeast and 1 tbsp of the sugar in the warm water. Let sit until foamy - 10 minutes. In a …

1. In a large mixing bowl, dissolve the yeast and 1 tbsp of the sugar in the warm water. Let sit until foamy - 10 minutes
2. In a separate bowl, combine remaining sugar, salt and 3 cups flour. Using the paddle attachment, once yeast is foamy, stir in beaten eggs followed by shortening and butter. Next, add flour mixture using the dough hook. Turn out onto floured surface and slowly add the last cup of flour, kneading to achieve a smooth, elastic consistency. Be careful not to add too much flour. Use as little as possible - you may not need to add all the flour.
3. Place in a greased bowl, turning to grease the top of the dough. Let rise in a warm place (85 degrees F) until doubled, about 1 1/2 hours. ***TIP*** At this point if you want to use the dough for something other than crescents, such as other recipes using Pillsbury crescent dough, you can shape it as desired.
4. To form crescents: When done rising, divide in half, rolling each half into a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the largest end and place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until doubled, approximately 1 hour.

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