Yeast Free Crescent Rolls Recipes

BUTTERY CRESCENT ROLLS

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 350°. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks.

GLUTEN-FREE CRESCENT ROLLS

Steps:

• Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt. Cool until lukewarm, 3 to 5 minutes.
• Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes.
• Combine milk and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add half the beaten egg. Beat in flour, 1/2 cup at a time, until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes.
• Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turning to coat it with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide the dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds.
• Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape.
• Line baking sheets with parchment paper. Arrange crescents sealed-side down on the sheets. Brush tops with remaining beaten egg.
• Transfer baking sheets to the cold oven. Heat oven to 365 degrees F (185 degrees C).
• Bake crescents until golden brown, about 25 minutes.

EASY CRESCENT ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a small bowl, beat eggs until a light lemon color. Add to yeast mixture; set aside. , In a large bowl, combine 1 cup flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in yeast mixture. Stir in enough remaining flour until dough leaves the side of the bowl and is soft (dough will be sticky). Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn onto a well-floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from wide end and place with pointed end down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 375° for 10-12 minutes or until light golden brown. Remove from pans to wire racks.

YEAST-FREE CINNAMON ROLLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 4 muffin cups with cooking spray.
• Mix flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.
• Whisk milk, 2 tablespoons butter, and apple cider vinegar together in a small bowl. Pour over the flour mixture; mix until a soft dough forms.
• Dust a flat work surface with flour. Roll dough out to a 6x7-inch rectangle. Spread remaining 2 tablespoons butter on top.
• Mix remaining 1 tablespoon white sugar, brown sugar, and cinnamon in a small bowl. Sprinkle evenly over the buttered dough.
• Roll dough lengthwise into a log. Cut into 4 pieces using a sharp serrated knife. Place 1 piece in each muffin cup.
• Bake in the preheated oven until golden brown on all sides, 13 to 15 minutes.

YEAST FREE CRESCENT ROLLS!

Steps:

• In the bowl of your mixer, combine all ingredients to form dough. Wrap in plastic wrap and chill 2 hours.
• Preheat oven to 350 degrees.
• On lightly floured surface roll the dough into a 14 inch circle. Cut into 8 triangles.
• Roll each triangle from wide end to tip, turning ends to form a crescent shape.
• Place on baking stone or cookie sheet.
• Bake 30 minute till golden.
• Serve warm.

TO DIE FOR CRESCENT ROLLS

Steps:

• **prepare the night before.
• Put Crisco and salt in glass measuring cup.
• add the 1 cup of boiling water.
• stir till dissolved and becomes lukewarm.
• Dissolve yeast in the warm water.
• Beat the eggs with the sugar till well beaten.
• Add the lukewarm Crisco mixture and the dissolved yeast.
• Add 2 cups of flour, mix in well, then add the remaining flour, mix in well.
• Add sufficient flour to make a'kneadable' dough, and knead it lightly till well mixed.
• Put into a bowl (covered) overnite in the frig.
• Cut the dough in half.
• Roll into two 'rounds'-- 1/4 inch thickness.
• Spread with soft butter, cut into pie shaped wedges and roll into 'crescents'.
• Put on a parchment (or silpat) lined baking sheet and let rise till approximately double in size.
• Bake at 375 degrees about 8- 10 minutes, until golden brown.