Hurry-up Homemade Crescent Rolls

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 1/4 ounce active dry yeast
• 3/4 cup warm water (105-115)
• 3 -3 1/2 cups baking mix
• 2 tablespoons sugar
• all-purpose flour

Recipe

• 1 combine yeast and warm water in a 1-cup measuring cup; let stand 5 minutes. combine 3 cups baking mix and sugar in a large bowl; gradually stir in yeast mixture.
• 2 turn dough out onto a floured surface, and knead, adding additional baking mix (up to 1/2 cup) as needed, until dough is smooth and elastic (about 10 minutes).
• 3 roll dough into a 12-inch circle; cut into 12 wedges. roll up wedges, starting at wide end, to form a crescent shape; place point sides down, on a lightly greased baking sheet. cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.
• 4 preheat oven to 425. bake 10-12 minutes or until golden.
• 5 note: to make rolls in a heavy-duty electric stand mixer, prepare as directed in step 1. beat dough at medium speed, using dough hook attachment, about 5 minutes, beating in 1/2 cup additional baking mix, if needed, until dough leaves the sides of the bowl and pulls together, becoming soft and smooth. proceed with recipe as directed in step 3.
• 6 to make ahead: rolls may be frozen up to 2 months. bake at 425 for 5 minutes; cool completely (about 30 minutes). wrap in aluminum foil, and freeze in an airtight container. thaw at room temperature on lightly greased baking sheet; bake at 425 for 7-8 minutes or until golden brown.
• 7 tip: brush unbaked rolls with lightly beaten egg and sprinkle with sesame seeds, poppy seeds, and fennel seeds.