Stabilized Whipped Cream

I love fresh whipped cream, I’m not a big fan of store made dessert whipped toppings.  BUT some recipes call for that stabilized whipped topping, so why not make my own? It tastes better AND it’s really easy!

Easy recipe for making stabilized whipped cream, so your whipping cream holds

You really are just adding gelatin to the whipped cream your making.  There are a few tips and trips, like when to add it, but pretty much that’s it!  This way it’s stronger, you can use it in recipes, or pipe it even, like onto a pie or cake without it getting all melty!

making-stabilized-whipped-cream

So you need whipping cream, vanilla and sugar, just like normal, and some gelatin and some water to dissolve it into!  Easy peasy, I always have these around!

soaking-gelatin

Pour the gelatin into the COLD water and let it Bloom (isn’t that a pretty way of saying it swells up?)

whipped-cream

While that’s “blooming” you can start with the whipping cream.  You don’t have to use the measurements I do, that’s just the flavor I like.  So add the sugar and vanilla and whip it up a bit.  Once it starts to thicken up you can taste it to make sure your happy with it, does it need more vanilla, or more sugar? Add it now.

taste-whipped-cream

Once the gelatin has bloomed microwave it until it dissolves.  Add the gelatin mixture to your whipping cream. Keep whipping until soft of stiff peaks form and your ready to go!  Refrigerate what you don’t use.

gelatin-whipped-cream

Stabilized Whipped Cream

Stabilized Whipped Cream

Ingredients

  • 1 tsp unflavored gelatin powder
  • 1/8 C cold water
  • 2 C whipping cream (regular or heavy--I always use heavy cream)
  • 1/4 C confectioner's sugar
  • 2 tsp vanilla

Directions

  1. Sprinkle the gelatin over the cold water and let it bloom for 5 mins.
  2. While that's resting add the sugar and vanilla to the whipping cream (feel free to do more or less to your tastes).
  3. Once the gelatin has bloomed microwave it until it's dissolved. Then, while whipping the cream, slowly add the gelatin to the cream.
  4. Beat in a mixer with a whisk until soft or stiff peaks form (your preference) and keep refrigerated!
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stabilized-whipped-cream

Do you love fresh whipped cream like me? or are you a whipped topping fan?  No judgement, some people LOVE it, I grew up on it.

Peanut Butter Cookie S’mores

I am so excited to be participating in a S’more week with a ton of other amazing food bloggers this week! I’ll have two more recipes myself this week, and so will everyone else!  I can’t wait to see all the marshmallowy chocolate goodness!!

my new favorite way to eat s'mores, between peanut butter cookies

So today I’m starting out with my new FAVORITE way to eat S’mores… with the best Peanut butter cookies ever.  Seriously this recipe is AMAZING!

peanut-butter-cookie-marshmallows

Because I don’t have a firepit AND I don’t always want to start a fire I have started making OVEN BAKED S’mores.  YUP fast, easy and I can make them any time I want (which is more often than I’d like to admit these days…

peanut-butter-cookie-oven-smores

Preheat the oven to 350, place the cookies upside down on a cookie sheet (I suggest using parchment paper), then place a marshmallow on each cookie and bake in the center of the oven for 3-4 mins.

peanut-butter-cookie-broil-smores

To get a nice golden brown I like to place mine under the broiler for just a min more (or two if you like them more dark)

peanut-butter-cookie-baked-smores

Don’t they look AMAZING!?!?!?! Seriously I’m craving one all over again now!

chocolate-peanut-butter-cookie-smores

finish off by adding chocolate on top of the marshmallow while they are still warm…

peanut-butter-cookie-smore-sandwiches

Top with another cookie and your ready to go!

peanut-butter-cookie-smores

I like to add mini chocolate chip’s to my cookies for extra chocolate when I’m making these S’more sandwiches, but plain peanut butter tastes great too!

peanut-butter-smores-cookie-sandwiches

I love how easy these are to make, and my kids do too!  We don’t have to wait for night to have them (just make sure I have a batch or two of these cookies around).  It’s dangerously simple and everyone loves them!

chocolate-chip-peanut-butter-cookie-smores

Is there anything better than warm marshmallow and melted chocolate? Mmmm I personally like to eat them without the top cookie as well, more marshmallow ratio!


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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Candied Bacon

So yesterday I shared my Maple Bacon Cupcakes, I have now consumed all 2 dozen with VERY little help, seriously I ate WAY more than my share!  And now I’m craving another batch of this Candied Bacon (I’ve made 4 this week already!)

an easy recipe to bake your own candied bacon

It’s AMAZING in the cupcakes and just as good completely by itself!  It’s a good thing I’m missing one of my cooling racks our I’d be making a double batch RIGHT NOW! Okay, so while it’s SUPER simple it IS time consuming, so make sure you don’t have to, oh say, run out on an errand (and leave your husband in charge) you’ll come home to burnt bacon.  No amt of sugar coating can save burnt bacon

bacon

Kay to start out, place a cooling rack in side a jelly roll pan (or brownie pan or cookie sheet, whatever you call these sheets with 1/2 inch sides). And then lay out your bacon (center cut, THICK bacon) flat over the top.  You can put them super close but NOT overlapping. Place it in the preheated oven (350) for 10 mins, then flip the bacon and cook another 5 mins.

candied-bacon-ingredients

While your cooking the bacon mix up the sugar coating!  Brown sugar, maple syrup and rice vinegar for a kick!  I’ve seen some recipes with pepper too, but I didn’t like it personally. Stir it up , it will be thick but still runny.

bake-candied-bacon-recipe

Open your oven and brush the sugar coating onto the bacon, cook another 5 mins.  Then every 5 mins flip the bacon and brush on more coating.  This took me anywhere from 8-10 flips, it’s hard to know.  Its slow coming up to cooked, but then it goes from perfect to burnt fast.

bake-candied-bacon

It will still be SOFT when it’s done, so don’t keep cooking until it’s crunchy or it will BURN.  Go by looks, I was a little undercooked the first time and perfect the second time.  Leave them to cool and they will harden up!

candied-bacon

Candied Bacon

Candied Bacon

Ingredients

  • 1 lbs center cut thick cut bacon
  • 1 C brown sugar
  • 7 Tbsp rice vinegar
  • 5 Tbsp maple syrup

Directions

  1. Preheat the oven to 350
  2. Place a cooling rack in side a jelly roll pan
  3. Then lay out your bacon flat over the top (You can put them super close but NOT overlapping).
  4. Place it in the oven for 10 mins, then flip the bacon and cook another 5 mins.
  5. While that's cooking mix the brown sugar, maple syrup and rice vinegar.
  6. Pull out the bacon and brush the sugar coating onto it, then cook another 5 mins.
  7. Every 5 mins flip the bacon and brush on more coating.
  8. This took me anywhere from 8-10 flips, its slow coming up to cooked, but then it goes from perfect to burnt fast.
  9. It will still be SOFT when it's done, so don't keep cooking until it's crunchy or it will BURN.
  10. Go by looks, it will shrink a bit, the red will get dark, the edges will get crunchy.
  11. Leave them to cool and they will harden up!
  12. Serve by itself, in cupcakes, on top of ice cream or anywhere your brave enough to try
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maple-icing-recipe

Again I loved it chopped up inside these cupcakes as well as the extra’s in larger pieces on TOP of the amazing maple frosting recipe!  The bacon bits do get a little soft when baked inside the cupcakes, but cut them small enough and that doesn’t matter!  I wouldn’t leave big chunks in their though.

candied-bacon-ice-cream

My SECOND favorite way to eat these bacon bits? On top of CHOCOLATE ice cream.  Yup! Seriously AMAZING!  I don’t think an ice cream bar should be without candied bacon bits EVER AGAIN!  Try it… you’ll thank me!

candied-bacon-recipe

Mmmmm  How glorious does this pile of candied bacon look?  GAH, I’m upset I don’t have any right now!  So shiny and sugary and BACON!  Glorious!   It was a huge hit with the family too!

So what do you think?  Does it sound amazing? or is it just not your thing?

Frozen Olaf Chocolate covered Caramel Pears

I’m excited to start sharing some of the food from the Frozen birthday party with you guys!  My favorite???  This caramel and chocolate covered pears, or Olaf Pears!  When I was at Walt Disney World for a conference in March I got to see these cute chocolate and carmeled covered apples decorated to look like Olaf… They were adorable, BUT the round shape wasn’t really olaf like more traditional snowman.

easy and adorable olaf pears, covered in caramel then chocolate they are delicious and everyone loves them

So when I was at the grocery store one week doing my grocery shopping and I walked past the pears and I remembered seeing this amazing video from Lumineux studio, Harvest Gathering.  I remember Jenner, the videographer, talking about how amazing the salted caramel pears were.  So I thought PERFECT!  Just the right shape AND tasty too!

chocolate-caramel-pears

So I started by washing all the pears, then sticking them with caramel apples sticks.  (Try not to let them slit, if they do the caramel won’t stick well, in fact it will keep oozing under the caramel and chocolate and cause problems later)

olaf-caramel-dipped-chocolate-pears

Then melt about 8-10 oz of caramel and dip your clean and dry pear into the caramel.  Give it a good swirl, making sure it’s all covered, then let it drip a bit.  once the largest drips are gone scrap the bottom off…

olaf-caramel-dipped-pears

Hold it upside down to let it set a bit, then place it on parchment paper.  Do this with all your pears and let cool (I refrigerated mine for a little bit to hold their shape better).

olaf-caramel-pears

Do the same thing with the melted white chocolate and you can see the head already taking shape!  I let the pears rest however they wanted, since trying to get them all upright was a bit of a struggle.

olaf-chocolate-pears

I had Lego Boy roll out a bunch of fondant noses for me.  They aren’t all the same and they aren’t all perfect, but that’s what makes them so great!!! I think they all made great “carrots” this way.  I considered adding some orange sugar to give it a sparkle, but opted against it.

olaf-caramel-chocolate-pears-nose

I used some of the melted white chocolate to connect the noses to the pears.  Then I added some black gel food dye to turn the chocolate grey.  Then I attached the candy eye’s with the grey chocolate.  And finally I pipped the grey chocolate on as the mouth!  I TOTALLY forgot the EYEBROWS! GAH… oh well

olaf-caramel-chocolate-pears

The kids LOVED them and they tasted AMAZING!  I will warn you, make sure you buy your pears the day before and use them right away they ripen FAST and start to get gooey/mushy quickly.  These are not something you can make way ahead of time, they do NOT keep.

Frozen Olaf Chocolate covered Caramel Pears

Frozen Olaf Chocolate covered Caramel Pears

Ingredients

  • pears
  • sticks
  • caramel
  • white chocolate
  • grey gel food dye
  • orange fondant
  • candy eyes
  • piping bag

Directions

  1. So I started by washing all the pears, then sticking them with caramel apples sticks.  (Try not to let them slit, if they do the caramel won't stick well, in fact it will keep oozing under the caramel and chocolate and cause problems later)
  2. Then melt about 8-10 oz of caramel and dip your clean and dry pear into the caramel.  
  3. Give it a good swirl, making sure it's all covered, then let it drip a bit.  
  4. Once the largest drips are gone scrap the bottom off.
  5. Hold it upside down to let it set a bit, then place it on parchment paper.  
  6. Do this with all your pears and let cool (I refrigerated mine for a little bit to hold their shape better).
  7. Do the same thing with the melted white chocolate and you can see the head already taking shape!
  8. I let the pears rest however they wanted, since trying to get them all upright was a bit of a struggle.
  9. Roll out a bunch of fondant noses in your palm to create the carrot shape.  
  10. I use some of the melted white chocolate to connect the noses to the pears.  
  11. Then add some black gel food dye to turn the chocolate grey.  
  12. Then I attached the candy eye's with the grey chocolate.  
  13. Pipe the grey chocolate on as the mouth and eyebrows.
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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……