YEAST FREE CRESCENT ROLLS!
I suffer from Candida Albican and can't have yeast but wanted to still eat crescent rolls! I came upon this recipe from Better Batter and this is awesome!
Provided by Mrsfizz
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 3
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.
KITTENCAL'S SOFT SUB ROLLS RECIPE - (4/5)
Provided by Addie
Number Of Ingredients 9
Steps:
- 1. Prepare a heavy-duty stand mixer fitted with a kneader attachment. Place about 3-1/2 cups flour in the bowl. Melt the shortening in the microwave; add to the bowl with the flour. 2. In a measuring cup, measure out 1 cup milk, then add in 4 tablespoons sugar and the salt; heat until quite warm in the microwave, stirring to dissolve the sugar and salt. Pour the milk into the bowl with the melted shortening and flour; cover the bowl with a towel to keep ingredients warm. 3. Proof the yeast in a 3/4 cup warm water with 1 teaspoon sugar for about 8-10 minutes or until foamy. After proofing, add to the bowl and start kneading for about 3-4 minutes, then add in more flour as needed to create a soft semi-sticky dough, knead about 8 more minutes until smooth. 4. Place the dough on a very lightly floured counter or board; let rest for 5-10 minutes, covered with a clean tea towel. Grease a large bowl, then place the dough into bowl to rise in a warm place for about 50-60 minutes (because of the amount of yeast, the dough should take a shorter rising time in a warm place). Punch down dough. 5. Cut into pieces (I usually cut into 6 pieces), and shape large balls. Let dough balls rest for about 4 minutes (or just enough time to make shaping easier). Shape the dough into desired length for buns. 6. Sprinkle a large cookie/baking sheet with cornmeal, or lightly grease with cooking spray. Place the long pieces of dough on a baking sheet (shape once again if you need to). 7. Cover and let rise for about 25 minutes, or until doubled. Set oven to 375 degrees. Bake for about 22-25 minutes, or until dark golden brown. Note: If desired after the second rising and just before baking, beat one egg white with 1 teaspoon cold water, then brush on buns and sprinkle with sesame seeds. ~*~*~*~*~*~*~ REVIEWS: Great sub/sandwich roll recipe! I used our leftover bun for garlic cheese bread, and it was fabulous! The dough is so supple, and the finished product is slightly sweet - delish! There were great! I used them to make roast beef dip sandwiches and they were just perfect served fresh and hot. Easy to slice too! Thanks, Kittencal. This recipe was easy to work with and the buns tasted great. I made into 8 instead of 6. Have been wanting to make sub rolls, and this recipe was a success. Thanks so much. My son had his bologna and cheese with mayo (I know, I know but it's the only thing he will take for lunch right now) sandwich on these every day this week. I sliced and froze them after baking and made his sandwich each morning with the frozen bread. Thawed by lunch, but stayed cold and didn't get soggy. Thanks so much! For someone such as myself that is not experienced with working with yeast, I would say that this is a wonderful bun recipe, with easy to follow directions. I made this by hand, and the buns turned out so light and airy, I do believe I will keep making this recipe for a long time to come. Thanks! EXCELLENT!!!!!I don't know what else to say! These were so easy. The dough is like a dream, so soft and supple. They baked up beautifully. I put some poppy seeds on a couple, sesame on a few, and I am so happy with this recipe! Thanks, Kittencal! My DH was wanting his sandwiches on BIG buns and I have been looking for the perfect bun recipe so I tried these...WOW. I've found that recipe. They came out so soft, BIG, and chewy, with that lite and slightly crispy crust. I made 6 but let them rise an extra 1/2 hour(I think the room they rose in was a little too cold for them.). They were so light. Just the way we all like them.
KITTENCAL'S CHICKEN CRESCENT ROLL CASSEROLE
This will also work great with turkey; if you do not have chicken breasts, then use any leftover cooked chicken. If desired you can fill the crescents just with the filling mixture and omit the soup, just brush with butter before baking. They are wonderful just stuffed with the filling! A few members have experienced a soggy bottom, so you might want to consider just drizzling half (or even a little less) of the soup mixture on top and a little around the sides of the crescents, then save the rest of the soup mixture for another time (this will help prevent a soggy bottom). You may use the jumbo crescent rolls and stuff with more chicken mixture :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350°F.
- Butter a casserole dish (any size to hold crescent rolls).
- In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
- Heat just until the cheese melts (do not boil).
- For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
- Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
- Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
- Season with seasoned salt or white and black pepper to taste.
- Unroll the crescent rolls.
- Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
- Drizzle a small amount of soup mixture on the bottom of the dish.
- Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
- Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
- Bake for about 30 minutes.
Nutrition Facts : Calories 518.1, Fat 31.8, SaturatedFat 17, Cholesterol 126.4, Sodium 847.5, Carbohydrate 34.8, Fiber 2.3, Sugar 3.6, Protein 22.9
BUTTERY SOFT CRESCENT ROLLS
My daughter fell in love with my bread machine and she is always trying out new recipes, here is her best find yet. The rolls are soft and buttery, a perfect accompaniment to soup and salad.
Provided by Dawn399
Categories Yeast Breads
Time 2h15m
Yield 16 rolls
Number Of Ingredients 9
Steps:
- Place ingredients into bread maker in order recommended by manufacturer: water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast. Reserve additional butter butter (1/4 cup) for later.
- Select dough/knead cycle and start. This cycle should mix dough and allow it to rise for 1 hour.
- Turn dough out onto a floured surface and roll into a circle, about 1/4 inch thick. Brush with additional butter.
- Cut into 16 pie shaped wedges. Roll wedges starting with wide end into crescent shapes.
- Place on an ungreased baking sheet and allow to rise for an additional hour.
- Bake for 10- 15 minutes at 375°F or until golden brown.
Nutrition Facts : Calories 192.8, Fat 7.6, SaturatedFat 4.6, Cholesterol 30.5, Sodium 213.7, Carbohydrate 27.1, Fiber 0.9, Sugar 4.2, Protein 3.9
KITTENCAL'S SOFT AND TENDER PULL-APART GARLIC ROLLS/BUNS
if you are a garlic-lover then you will love these tender soft homemade buns, I suggest for U.S. members to use 2-1/2 cups bread flour or can use half bread and all-purpose flour, for Canadian members you may use 2-1/2 cups all-purpose flour, make certain that your egg is at room temperature you may speed up the process by placing the cold egg in a small bowl of fairly warm water (not hot) for about 15 minutes --- these are at their best when eaten warm out of the oven :)
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h55m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Spray two round 8-inch baking pans with cooking spray (preferable a dark metal pan).
- Melt 1/3 cup butter then mix in 1 teaspoon garlic powder until well combined.
- Drizzle enough melted butter/garlic mixture to lightly cover the bottom of the pan; set the remaining butter/garlic mixture aside to use later.
- Attach the kneader blade to the heavy duty stand mixer.
- In a small bowl or cup proof the yeast with 1 teaspoon sugar in 1/2 cup warm water for about 8-10 minutes or until foamy (if the yeast does not foam discard and start again).
- In the stainless steel mixing bowl from a heavy duty stand mixer combine 2-1/2 cups flour with 1 tablespoon sugar, salt and 1 to 1-1/4 teaspoons garlic powder, warm milk, soft shortening and egg.
- After the yeast has been proofed pour into the bowl then start mixing/kneading adding in a little more flour if needed to create a soft smooth dough (kneading time should take about 7-8 minutes).
- Remove to a greased bowl; cover and allow the dough to rise until doubled in size (about 1 to 1-1/2 hours, rising time will vary depending on the temperature of your kitchen and also dough with added egg will take longer to rise).
- Punch down the dough then divide into 10 even pieces then shape into balls.
- Place 5 balls in each pan (4 around the edges and 1 in the middle).
- Stir the reserved melted butter/garlic mixture once again before using as the garlic powder may have settled on the bottom, the lightly drizzle on top of each bun.
- Using your hands turn the balls to coat in the butter mixture.
- For even more garlic flavor pinch a small amount of garlic powder between your fingers then sprinkle over the top of each dough ball.
- Cover with a light clean tea towel and allow to rise for about 30 minutes or until almost doubled in size.
- Bake in a preheated 375 degree F oven for about 25 minutes or until golden brown.
Nutrition Facts : Calories 221.1, Fat 10.1, SaturatedFat 5, Cholesterol 36.6, Sodium 302.1, Carbohydrate 27.5, Fiber 1.5, Sugar 1.8, Protein 5.3
SOUR CREAM CRESCENT ROLLS
These dinner rolls couldn't be easier or tastier! Mix up a batch of the dough and let it rise in the refrigerator overnight. Since it keeps well for a couple of days, make a double batch for rolls throughout the week. Originally from The Cook's Exchange section of a November 1989 Bon Appetit. You can vary the rolls by adding about 2 to 3 tablespoons freshly snipped chives to the dough or top them with poppy or sesame seed, whatever sounds good to you! Refrigeration and rise time are not included in prep time.
Provided by Leslie in Texas
Categories Breads
Time 42m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Sprinkle yeast over water in large bowl; let set 5 minutes.
- Melt 1/4 cup butter in heavy small saucepan over medium heat.
- Mix in sugar and sour cream and cool slightly.
- Blend sour cream mixture and egg into yeast.
- Combine flour and salt and add to yeast mixture; mix until soft dough forms.
- Cover with plastic wrap and refrigerate overnight.
- (Can be prepared 2 days ahead. Punch dough down each time it doubles in volumn.).
- Grease 2 large baking sheets.
- Punch dough down and knead until smooth; divide into 2 pieces.
- Roll 1 piece out on lightly floured surface to 10 inch round; brush with melted butter.
- Cut into 12 wedges; roll up wedges jelly roll fashion beginning at wide end.
- Shape into crescents, place on prepared sheets. Repeat with remaining dough piece.
- Cover rolls and let rise in warm place until doubled, about 1 hour.
- Preheat oven to 375 degrees.
- Brush rolls with egg glaze ( add toppings at this point) and bake until golden brown, about 12 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 1115, Fat 58.7, SaturatedFat 34.8, Cholesterol 343.6, Sodium 972.9, Carbohydrate 124.6, Fiber 4.1, Sugar 25.8, Protein 22.8
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- Heat the milk, butter, shortening, 1/2 cup less 1 tablespoon sugar and salt on top of stove until fairly warm (just until the butter melts, but does not have to melt completely) remove from heat and cool until warm but not hot (if you are in a hurry, place in the fridge for about 20 minutes).
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