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Hurry-Up Crescent Rolls

Yield Makes 1 dozen


  • 1 (1/4-ounce) envelope active dry yeast
  • 3/4 cup warm water (105° to 115°)
  • 3 to 3 1/2 cups biscuit mix
  • 2 tablespoons sugar

How to Make It

  1. Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.

  2. Combine biscuit mix and sugar in a large bowl; gradually stir in yeast mixture.

  3. Turn dough out onto a floured surface, and knead until smooth and elastic (about 10 minutes).

  4. Roll dough into a 12-inch circle; cut circle into 12 wedges. Roll up wedges, beginning at wide end; place, point side down, on a lightly greased baking sheet.

  5. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  6. Bake at 425° for 10 to 12 minutes or until golden.

  7. NOTE: Rolls may be frozen up to 2 months. Bake at 425º for 5 minutes; cool. Warp in aluminum foil, and freeze in an airtight container. Thaw at room temperature on a lightly greased baking sheet; bake at 425º for 7 to 8 minutes or until golden.