I cannot remember the last time I used Bisquick in any dish. I grew up with this – my Mom used it for biscuits (with lots of butter and syrup), pancakes for breakfast, shortcakes and all kinds of other goodies. It brings back some fond childhood memories; Bisquick and Betty Crocker – we all have heard of her, right? That’s where this recipe comes from. There is only one rising and they are easy to make and taste pretty good too. Remembering my mom and all of our wonderful Thanksgivings together. That’s what it is all about – family 🙂
Bisquick Crescent Rolls
- 1 pkg. (1/4 oz. or 2-1/2 tsp.) active dry yeast
- 3/4 cup warm water (105°F to 115°F)
- 3 to 3-1/2 cups Original Bisquick mix
- 2 tbsp. sugar
- poppy seed (optional)
Mix yeast and warm water in a small bowl and let stand for 5 minutes. In a larger bowl, stir 3 cups of the Bisquick mix and the sugar; gradually stir in yeast mixture.
On a floured surface, knead dough until smooth and elastic, about 10 minutes. I always knead for the full amount of time. Fold over the dough and with the palms of your hand knead the dough; then repeat the process; fold and knead. Add remaining 1/2 cup Bisquick as needed; I usually do not need the extra Bisquick.
Roll the dough into a 12-inch round and cut into 12 wedges. Roll up wedges, starting at the wide end to form a crescent shape. Spray cookie sheet with cooking spray, place rolls, point sides down on cookie sheet. I use a baking stone so I place down a sheet of parchment paper on the cookie sheet so I can easily transfer it to the baking stone. Cover loosely with plastic wrap and a cloth towel. Let rise in a warm place (80 to 85) for 1 hour or until doubled in size. As I have mentioned before I always turn on the light in my oven and let the dough rise there – works every time.
Heat the oven to 425°F. Uncover rolls and sprinkle with poppy seeds if desired. Bake 10 to 12 minutes or until golden brown. I transferred the rolls to my baking stone to bake and they turned out perfect. If you use a baking stone you need to preheat the stone for 30 minutes before using.
These rolls can be frozen up to 2 months (I would only freeze for up to 1 month). If you decide to freeze them bake for only 5 minutes and cool completely. Double wrap the rolls.
To bake frozen rolls; thaw at room temperature on a lightly greased cookie sheet. Bake at 425°F 7 to 8 minutes or until golden brown.
I froze the rolls after they cooked for the recommended 10 minutes instead and will reheat for the holiday.
Recipe by cookingwithauntjuju.com
You can see that the color on the tops and bottoms of the rolls are the same color and the bottoms are not burned! A baking stone is a good thing 🙂