Maple Bacon Donuts

I can’t make donuts and leave off my favorite!  I know I’m on a maple bacon kick, but I can’t help it, it is seriously SO good!  I honestly did NOT expect to like the maple bacon craze, but I has me, completely!

Homemade maple and bacon donuts are delicious and easy to make

For me the key is the Candied Bacon, I haven’t liked it with just plain bacon.  Which is probably for the best, it makes it take longer so I don’t make them as often as I crave them…  I think if making the candied bacon went faster I might just eat these every day!

maple-bacon-donuts

Start out by using this homemade donut dough recipe.

donut-dough

When it says to roll the dough out to 1/2 an inch roll it out to 1/4 of an inch instead.  And rather than using a donut cutter use a round cookie cutter or a glass.  I went with 3 1/2 inch circles.

homemade-donuts-candied-bacon

Next brush milk over half of the circles. Then add the chopped candied bacon.

Then place the other half of the circles on top, press down and pinching the edges around the circle. This will spread out the circles a bit.

how-to-fill-homemade-donuts

Then take the same cutter or glass and recut the donut, this will totally seal the edges so you won’t have to worry about the insides coming out when your frying the donuts!

Now go back to the instructions, let them proof and then fry them.

maple-glaze-bacon-donuts

Now your ready for the glaze, pour it into a wide bowl. Press the donut into the glaze, twist, then life and let it drip off.  And while the glaze is still warm cover the top with more chopped candied bacon.

Maple Glaze

Maple Glaze

Ingredients

  • 1 1/2 C powdered Sugar
  • 2 Tbsp Maple Syrup
  • 1-2 Tbsp Milk
  • 1 tsp Maple Extract

Directions

  1. Mix the powdered sugar, maple syrup, 1 Tbsp milk and the mapaline. Stir with a whisk or fork until smooth, add more milk if the the glaze is too thick 1/2 Tbs at a time
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candied-bacon-donuts

And there you have it! Warm, deliciousness that you will be SO glad you made! No seriously, make this before you make anything else.

S’more Donut Recipe

Time for another S’more recipe!  I seriously had the hardest time NARROWING down the recipes I wanted to create and share for S”more week!  I”ll eventually try them all but for now I wanted to share a recipe that is two loves in one, S’mores and donuts in one, Mmmm

Easy to make S'more donut recipe.  Homemade donuts filled with chocolate and marshmallows topped with a graham cracker crumble

Start out by using this homemade donut dough recipe.

donut-dough

When it says to roll the dough out to 1/2 an inch roll it out to 1/4 of an inch instead.  And rather than using a donut cutter use a round cookie cutter or a glass.  I went with 3 1/2 inch circles.

filling-smore-donuts
Next brush milk over half of the circles.

homemade-smore-donut-recipe
Then add marshmallows and chocolate (I used MINI marshmallows and mini chocolate chips, but you could add chocolate bars and half a large marshmallow if you want too).

Then place the other half of the circles on top, press down and pinching the edges around the circle. This will spread out the circles a bit.

how-to-fill-homemade-donuts

Then take the same cutter or glass and recut the donut, this will totally seal the edges so you won’t have to worry about the insides coming out when your frying the donuts!

Now go back to the instructions, let them proof and then fry them.

smore-donut-recipe
Now your ready for the glaze, pour it into a wide bowl.  Press the donut into the glaze, twist, then life and let it drip off.

Vanilla Glaze

Vanilla Glaze

Ingredients

  • 1 1/2 C powdered Sugar
  • 2-4 Tbsp Milk
  • 2 tsp vanilla

Directions

  1. Mix the powdered sugar, 2 Tbsp milk and the vanilla. Stir with a whisk or fork until smooth, add more milk if the the glaze is too thick 1/2 Tbs at a time.
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smore-filled-donut-recipe

Now time for the graham crumble!  Make sure you sprinkle it on while the glaze is warm!

Graham Cracker Crumble topping

Graham Cracker Crumble topping

Ingredients

  • 4 graham crackers crushed
  • 1 Tbs sugar
  • 2 Tbsp melted butter

Directions

  1. Mix the graham cracker crumbs and sugar.
  2. Add the melted butter
  3. Mix!
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homemade-smore-donuts
That’s everything! Mmmmm  I think I’ll add even more marshmallows next time, I was a little hesitant to overfill the first time, but lets face it, you can’t go wrong with more marshmallows!

marshmallow-chocolate-donut-recipe

And there you have it!  Don’t forget to check out Monday’s Peanut Butter Cookie S’more Sandwiches! And all the S’more recipe link’s from all the other amazing bloggers!


Homemade Donuts

I love donuts! Earlier this summer I had the most amazing made-to-order donuts and ever since I’ve been obsessed with fresh donuts!  I’ve been trying a few different recipes all summer and I’m FINALLY happy with one. And today I’m over at Skip to my Lou as part of her summer series sharing the donut picnic party we had including all the glaze recipes we love to use!

easy homemade donuts, this base recipe is good for a ton of donut options

These are a basic raised donut, meaning they are made with yeast and you let them rise before frying them. (vs baking or dropping them into the oil, other classic donuts).  I’m working on some recipes for the other styles but I’m not ready to share them yet!

homemade-donuts-ingredients

Basic Raised Donuts
Makes 2 dozen
6 Tbsp active dry yeast
2 C whole milk (heated to 110 degrees)
5 C+ bread flour (divided)
4 Tbsp sugar
1 tsp salt
2 tsp vanilla extract
2 eggs
2 egg yolks
1/2 C butter (one stick
canola oil for frying

homemade-donuts-batter

In your mixer, with your paddles, add the yeast, milk and 2 C flour and mix until smooth.  Then let it rest, covered, in a warm spot for 20 mins.

homemade-donuts-first-rise

This is what it will look like at the end of the rise. Mix to deflate and switch over to a dough hook.

homemade-donut-recipe

Add the sugar, salt, vanilla, eggs and egg yolks and mix on low until smooth!  Now your’ll start adding the flour, 1/2 cup at a time.

easy-homemade-donuts

Keep adding flour and mixing on low until the dough pulls away from the sides. It will still be very moist, and a little sticky, but not too much.

Cover the dough and refrigerate for at least 1 hour, up to 12.

homemade-donuts-preparing-pan

Prep some pans by lining them with plastic wrap and spray them down with some no stick spray, like Pam.  Start heating 2 inches of oil over medium high.

homemade-donuts-dough

Pull the dough out and place on a lightly floured surface.  Flour the top and roll out the dough…

homemade-donuts-roll-out

For traditional donuts you want to roll it out 1/2 inch thick.

homemade-donuts-cutter

Take your cutter (I like the 3 1/2 inch, but a 3 inch cutter works well too) and dip it in flour before each cut.

homemade-donuts-cutting

Press the cutter all the way down, the twist a bit,  then pull up.

cutting-homemade-donuts

This is great for the kids to help with.  Even Baby Boy could do it, super easy.

homemade-donuts-rest

place the donuts and the donut holes on the plastic wrap, make sure there is space between each one.

homemade-donuts-rising

spray some more plastic with pam and cover the donuts, let proof/rise for 5-20 mins

homemade-donuts-hot-oil

You want the oil to be at 360 degrees, for me I maintained 360 between medium and medium/high.  It’s tricky, I wish I had a deep fryer, it would be easier, but alas, that’s a toy I don’t have yet!

homemade-donuts-proofing

Check every 5 mins by pressing a finger into the dough and if it springs back fast it needs more time, springs back slowly and it’s ready!

homemade-donuts-frying

Fry for 1-2 mins on each side. For me 1 1/2 mins on each side was perfect!

frying-homemade-donuts

Flip to the second side carefully, you don’t want to splash hot oil everywhere, I used a wide slotted flipper.

homemade-donuts

Pull out and let drain on a wire rack over paper towels (I like to do it in a jelly roll pan to keep the grease contained.

homemade-donuts-glaze

And now your ready for the glaze!  I’m sharing these glaze recipes over at Skip to my Lou today!

My favorite is to roll them in cinnamon and sugar while they are still warm.  But my kids love the glazes.  Our favorite are vanilla, chocolate and maple.  And of course top them with any extras, like sprinkles, coconut, and more!

Homemade Donuts

2 dozen

Homemade Donuts

Ingredients

  • 6 Tbsp active dry yeast
  • 2 C whole milk (heated to 110 degrees)
  • 5 C+ bread flour (divided)
  • 4 Tbsp sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 2 eggs
  • 2 egg yolks
  • 1/2 C butter (one stick
  • canola oil for frying

Directions

  1. In your mixer, with your paddles, add the yeast, milk and 2 C flour and mix until smooth.  
  2. Then let it rest, covered, in a warm spot for 20 mins.
  3. Mix to deflate and switch over to a dough hook.
  4. Add the sugar, salt, vanilla, eggs and egg yolks and mix on low until smooth!  
  5. Now your'll start adding the flour, 1/2 cup at a time.
  6. Keep adding flour and mixing on low until the dough pulls away from the sides. It will still be very moist, and a little sticky, but not too much.
  7. Cover the dough and refrigerate for at least 1 hour, up to 12.
  8. Prep some pans by lining them with plastic wrap and spray them down with some no stick spray, like Pam.  
  9. Start heating 2 inches of oil over medium/high.
  10. Pull the dough out and place on a lightly floured surface.  Flour the top and roll out the dough...
  11. For traditional donuts you want to roll it out 1/2 inch thick.
  12. Take your cutter (I like the [3 1/2 inch
  13. http://www.amazon.com/gp/product/B0000DDYZN/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0000DDYZN&linkCode=as2&tag=imtotu-20&linkId=BYKYDZWCYOBI4TJE], but a 3 inch cutter works well too) and dip it in flour before each cut.
  14. Press the cutter all the way down, the twist a bit, then pull up.
  15. Place the donuts and the donut holes on the plastic wrap, make sure there is space between each one.
  16. Spray some more plastic with pam and cover the donuts, let them proof/rise for 5-20 mins
  17. You want the oil to be at 360 degrees, for me I maintained 360 between medium and medium/high. It's a little tricky, just keep the thermometer in to keep an eye on it.
  18. Check the dough every 5 mins by pressing a finger into the dough and if it springs back fast it needs more time, springs back slowly and it's ready!
  19. Fry for 1-2 mins on each side. For me 1 1/2 mins on each side was perfect!
  20. Flip to the second side carefully, you don't want to splash hot oil everywhere, I used a wide slotted flipper.
  21. Pull out and let drain on a wire rack over paper towels (I like to do it in a jelly roll pan to keep the grease contained.
  22. And now your ready for the glaze!  
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One Hour Parmesan Breadsticks Recipe

These breadsticks are AMAZING!  I remember the first time my girlfriend Robin brought them over for dinner!  I got the recipe from her THAT night and I’ve been making them ever since.  My girlfriend Heather won’t even let me in the door of her house unless I bring a batch with me!

The best part is that they are FAST and easy to make, like under an hour!  So those nights when I’m like, crap what am I going to make for dinner, I know that I can throw these together fast and the kids will be happy no matter what else I make!

delicious one hour garlic parmesan breadsticks recipe

We are a dipping family, we like to dip foods, like grilled cheese in soup, fries in frosty’s, etc…  These breadsticks are perfect for dipping.  My favorite is my Alfredo Sauce, in fact I usually make a double batch when I make Fettuccine Alfredo and the next day for breakfast, lunch and snack I enjoy just breadstick dipped in warmed sauce!

breadstick-recipe

You can top the breadsticks with any topping you want, as much or as little, but I always top with garlic salt and parmesan, I love when the cheese get’s crusty and crispy, mmmmm.  These are my favorites with lasagna, manicotti, and a lot of my soups.

The funny part is I realized recently that I’ve shared a lot of my specialty recipes, but there are so many of the basic/make-all-the-time recipes that I never take the time to photograph and share with you guys.  I’m trying to be better about that!

breadsticks

One Hour Parmesan Breadsticks Recipe

40 minutes

20 minutes

1 hour

18-20 depending on size

One Hour Parmesan Breadsticks Recipe

Ingredients

  • 1 Tbsp yeast
  • 1 1/2 C warm water
  • 2 Tbsp sugar
  • 1/2 tsp salt
  • 3 C flour
  • 1 stick butter (1/2 C)
  • Parmesan cheese
  • garlic salt

Directions

  1. Preheat the oven to 375
  2. In the bowl of your mixer dissolve yeast in the warm water and sugar, let ist for 5 mins (the yeast will start to grow and poof.
  3. Add the salt and 1 1/2-2 C flour and mix with a dough hook until dough is smooth and elastic.
  4. Add remaining flour, 1/4-1/2 C at a time, mixing well, the dough will still be sticky.
  5. Mix (kneed) 3 min more.
  6. Roll dough into a ball and turn over once in a greased bowl, cover with a damp towel.
  7. Let rise in a warm place, free from drafts for 10 min
  8. Place the dough onto a floured counter and roll out into a long rectangle, 1/2 inch thick.
  9. Cut dough into 4-5 in x 1 inch strips (I get 18 usually).
  10. Melt the butter in a bowl
  11. Roll the dough in the butter, covering completely, and lay on jelly roll pan (they will be spread out), spray some plastic wrap with Pam (or any cooking spray) and cover the rolls.
  12. Let rise 10 min more.
  13. Sprinkle with parmesan cheese and garlic salt, as much or as little as you want (if you don't have garlic salt you can use a mixture of garlic powder and salt).
  14. Bake at 375 for 18-20 min, until they are slightly golden.
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breadsticks-recipes

These breadsticks are light and airy and completely delicious.  I can’t say enough how good they are and how much we all love them.  Even my husband, who isn’t a big bread fan, LOVES these!  I think I’m going to have to start making a triple batch because everyone eats so many of these and I want some leftovers the next day.

bread-sticks

My favorite side will always be carbs, what about you?  I think breads belongs at every meal no matter what your serving and these are fast and easy enough that you can always add them even last minute!  Plus they make great bribery to get your kids to eat the rest of the meal; “Want another breadstick? eat 6 more bites of dinner”, works most of the time!

Lemon Scones

Disney Epcot Garden Festival pop up Restaurants Copy Cat Recipes

An amazing lemon scones recipe #lemon #recipe #lemonscones #scones

Back in March I got to attend an amazing blog bootcamp at Walt Disney World. I hadn’t been to Walt Disney World in YEARS (10 years), but it’s seriously one of my favorite places ever. I went BY MYSELF and squeezed in as much as I could!

walt-disney-world-epcot-garden-festival

The first afternoon a bunch of us bloggers meet up at Epcot and enjoyed walking around the Garden Festival! It was of course lovely, but the BEST part was the pop up restaurants in each land! I picked my favorites and have been trying to recreate them, copy cat recipes!

lemon-scone-recipe

First up Lemon Scones from England! These scones were SO good (and OH MY WORD the smell was AMAZING, we could smell them from Canada!) I actually went back and got another batch that night AND 2 days later I got yet ANOTHER batch!

lemon-scones

The scones by themselves are nice, but with the Berry Coulis and Creme Fraiche??? SERIOUSLY GLORIOUS! OR these are AMAZING with a lemon sugar glaze. It’s nice and sweet and extra lemon-y, Mmmm.

lemon-scones-coulis

Lemon Scones

20 minutes

16 minutes

36 minutes

24 scones

Lemon Scones

Ingredients

  • 4 1/2 C flour
  • 2/3 C sugar
  • 2 Tbsp baking powder
  • 1 tsp salt
  • Finely grated zest of 2 lemons
  • 6 Tbsp cold butter, cut into 1/4-inch pieces
  • 1 1/2 C heavy cream
  • 1 egg yolk, beaten slightly
  • 10 Tbsp freshly squeeze lemon juice

Directions

  1. Heat the oven to 400°.
  2. Sift the flour, sugar, baking powder, and salt into a large mixing bowl.
  3. Add the lemon zest and mix again.
  4. Using pastry whips or a pastry blender cut the butter into the mixture until it's become fine crumbs.
  5. Pour in the cream, the yolk, and the lemon juice and blend it together until the dough holds together.
  6. Scrape the dough onto a flour-dusted surface and then, using floured hands, knead it gently three or four times.
  7. Create 4 equal sized balls
  8. Flatten the balls into a disk about 3/4-inch thick, then cut it as you would a pie into 6 wedges.
  9. Bake the scones in the center of the oven until golden brown, about 16 to 18 minutes. Serve with Berry Coulis and Creme Fraiche
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lemon-scones-coulis-creme-fraiche

These scones are SUPER easy to make! After I used my zester on my lemons I also chopped them up REALLY finely, I didn’t want any long strings of lemon zest in my scones. Or instead of a zester you can use a fine grater.

lemon-scones-creme-fraiche

I wasn’t sure what my kids would thing, as they are used to my chocolate chip scones, but they loved them too! They didn’t care for them plain, like I do, and they weren’t sure about the creme fraiche, but they loved the coulis and the glazed versions!

Copy Cat Epcot Pop up Restaurants Recipes
England – Lemon Scones
America – Bacon Cupcake with Maple Frosting
Morocco – Lamb Slider
Italy – Lemon Ricotta Cheesecake
France – Gnocchis with mushrooms and Goat Cheese
Mexico – Chocolate Flan
Japan – Hanami Sushi with Shiso Violet Sauce
Epcot bonus pop up – Ghost Pepper Dusted Tilapia
Epcot – Cronut
Hollywood Studios, Brown Derby – Grapefruit cake

Perfect Crescent Roll Recipes with Whipped Berry Butter

Topsy-Truvy-Rolls-And-Berry-Butter

These crescent rolls go WAY back in my family. They always steal the show on Thanksgiving, and many family gatherings in between. In fact, I can’t remember a Thanksgiving where these rolls haven’t been pretty much my favorite part of the meal. They are that good people!!!

Topsy-Turvy-Freshly-Baked-Rolls

I remember my darling Aunt Carolyn making huge batches of these rolls and freezing them to have on hand. I’ve watched the women in my life bake these a million times, and it never gets old. The smell that fills your home is so warm and cozy.

There are so many good versions of this recipe which have been passed down from mother to daughter, sister to sister and friend to friend…. It’s a hot topic which recipe is the best. Who knows? Today I am going to share with you “Crescent Rolls Ala Laura”. Ha ha ha. I have made these so many different ways, but these are my favorite so far.

Topsy-Turvy-Buttered-Crescent-Roll

They take such a short time, and bake up light and fluffy. You can also use this versatile sweet dough to make sweet rolls, dinner rolls, braided bread loaves and so much more. It is an awesome basic recipe that I use time and time again! I hope you love it as much as I do!

Topsy-Turvy-Berries-&-Butter

Whipped berry butter was on the menu and it sure delivered a punch of flavor! Make sure to visit my site for the Whipped Berry Butter recipe here: FRESH & HAPPY. The awesome part about making this is freezing half the recipe for later! Talk about a last minute wow factor for that dinner party you are hosting!

Topsy-Turvy-Fresh-Crescent-Rolls

I’ve chatted with so many friends that have cold feet when it comes to trying their hand at baking. For some reason they fear that they will fail! If that sounds familiar, this easy crescent roll tutorial is a great jumping off point to getting your hands on some dough without all the fuss! I put together a photo gallery of steps to help you on your way to bread making genius! So whats stopping you? LET’S DO THIS!

In a Bosch or KitchenAid mixer add hot whole milk, yeast and 1 tablespoon granulated sugar. Stir until combined. Allow to sit for 5 minutes. Add remaining sugar, butter, salt, vanilla extract and slightly beaten eggs.

Topsy-Turvy-Yeast

Turn mixer on low and mix until ingredients are combined. Turn off mixer and add 2 cups flour. Pulse mixer on low until flour is incorporated. Turn mixer to low and slowly tap in remaining flour a little at a time (to prevent flour from flying everywhere). It is important to watch the consistency of your dough as you add your flour. Add a little and let it fully incorporate into the dough before adding more.

Topsy-Turvy-Dough-Pulls-Away-From-Sides

You want a dough that is soft but not sticky. Once the motor bears down and slows a little turn it to medium speed. Add flour until dough begins pulling away from sides of mixer. Knead dough on medium speed for 10 minutes. Check dough consistency. Press dough with your finger. It should still be soft but not too sticky to handle. If you need to add a little more flour at this point you can.

Topsy-Turvy-Flattened-Dough

Remove dough from mixer and place on a lightly floured surface. Split dough into 2 even pieces. Set one aside. Press dough into a circular shape with hands, keeping it as symmetrical as possible.

Topsy-Turvy-Dough-Rolled-Out

Roll dough into a 1/4 inch thick circle with floured rolling pin.

Topsy-Turvy-Buttered-Dough

Pour remaining 1/4 cup melted butter over flattened dough. Spread it evenly over dough using your hands.

Topsy-Turvy-Buttered-Crescent-Dough

Cut dough into 12 equal pie slice shapes using a pizza cutter. Begin rolling crescent rolls up starting at the curved wide end of the pie slice shape. Roll all 12 slice up and arrange them onto a lined baking sheet. Cover them with plastic wrap or a tea towel. Place rolls in a warm place. Allow them to rise until doubled (about 1 1/2 to 2 hours).

Topsy-Turvy-Rolled-Up-Crescent-Rolls

Repeat with other half of dough. Arrange the other 12 crescent rolls on a lined baking sheet and place it immediately into the freezer. Leave them there until they are completely frozen (about 2 hours). Then store them in an airtight freezer bag for up to 1 month before baking.

Topsy-Turvy-Rolls-Rising

Once rolls are risen to double, spritz them with butter flavored cooking spray or melted butter. Sprinkle Raw Sugar crystals on top of rolls if desired.

Topsy-Turvy-Freezer-Crescent

I love the fact that these crescent rolls only have a single rising time and you can freeze half of the rolls for your next sunday dinner! To bake the frozen crescent rolls simply remove them from the freezer bag and arrange them on a lined baking tray. Cover with plastic wrap and place in a warm location to thaw completely. Allow rolls to rise till double as well. Bake at 400 degrees for 10-12 minutes. Plan on at least 6 hours for thawing and rising time. Take rolls out the morning you plan to bake them. Woot woot!

Topsy-Turvy-Freezer-Crescent-Rolls

These rolls make people happy. That’s all there is to it! You can’t help but eat more than one! Especially when served with some whipped berry butter…. What are your favorite rolls to bake? I hope you take a few hours to experience the delights of freshly baked crescent rolls!

Topsy-Turvy-Frozen-Rolls

Perfect Crescent Freezer Rolls Tutorial With Whipped Berry Butter

2 hours, 30 minutes

12 minutes

2 hours, 42 minutes

24 crescent rolls

Perfect Crescent Freezer Rolls Tutorial With Whipped Berry Butter

Ingredients

  • 1 1/4 cup whole milk (microwave on high for 1 minute)
  • 3 tablespoons yeast
  • 1/3 cup granulated sugar (divided)
  • 2 slightly beaten eggs (room temperature)
  • 1 1/2 teaspoons salt
  • 3/4 cup melted butter (divided)
  • 1 teaspoon vanilla extract
  • 4 1/2 to 5 cups flour

Directions

  1. Pour whole milk in a microwavable container and heat for 1 minute. Pour it into a Bosch or KitchenAid Mixer fitted with a dough hook.
  2. Add yeast and 1 tablespoon of the granulated sugar.Stir until slightly combined. Allow mixture to sit for 5 minutes.
  3. Add remaining sugar, slightly beaten eggs, salt, 1/2 cup of the melted butter and vanilla extract. Turn mixer on low and mix until ingredients are combined.
  4. Turn off mixer and add 2 cups flour. Pulse mixer on low until flour is incorporated.
  5. Turn mixer to low and slowly tap in remaining flour a little at a time (to prevent flour from flying everywhere). It is important to watch the consistency of your dough as you add your flour. Add a little and let it fully incorporate into the dough before adding more. You want a dough that is soft but not sticky.
  6. Once the motor bears down and slows a little turn it to medium speed. Add flour until dough begins pulling away from sides of mixer. Knead dough on medium speed for 10 minutes.
  7. Check dough consistency. Press dough with your finger. It should still be soft but not too sticky to handle. If you need to add a little more flour at this point you can.
  8. Remove dough from mixer and place on a lightly floured surface.
  9. Split dough into 2 even pieces. Set one aside.
  10. Press dough into a circular shape with hands, keeping it as symetrical as possible.
  11. Roll dough into a 1/4 inch thick circle with floured rollling pin.
  12. Pour remaining 1/4 cup meted butter onto flat dough. Spread evenly over dough with hands.
  13. Using a pizza cutter cut dough into 12 equal pie slice shapes.
  14. Roll dough starting at wide end into crescent roll.
  15. Place rolled crescent dough on a lined baking sheet. Make sure the end of the dough is tucked under the bottom of the crescent roll.
  16. Repeate with other half of roll dough. Place one of the baking sheets straight into the freezer. Keep rolls there until fully frozen. Then store them in an airtight freezer bag until you are ready to take them out to bake them another day!
  17. Arrange all 12 crescent rolls on baking sheet and cover with plastic wrap or a tea towel. Place tray in a warm location to rise until double (about 1 1/2 - 2 hours).
  18. Preheat oven to 400 degrees.
  19. Lightly spritz rolls with butter flavored cooking spray (or gently baste with melted butter).
  20. Sprinkle with raw sugar crystals is desired.
  21. Bake at 400 degrees for 10-12 minutes. Or until lightly golden and hollow sounding when you pat the center of the roll.
  22. For Freezer Crescent Rolls:
  23. Remove frozen crescent rolls from freezer and arrange on a lined baking sheet. Cover with plastic wrap and place in a warm location until they are completely thawed and risn until double.
  24. Bake at 400 degrees for 10-12 minutes.

Frozen crescent rolls are best if used a month after freezing.

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Thanks for oogling the baking process with me today! If you want to drool over some more bread click here:

Triple-Coconut-Mini-Muffins Sweet-Potato-Sweet-Rolls-With-Pear-Ginger-Glaze

Triple Coconut Mini Muffins | Sweet Potato Sweet Rolls With Pear Ginger Glaze

I love hearing from you awesome people! How do you like to serve up your freshly baked bread? Or do you keep it all for yourself… He he. I’ve never done that before……