Ingredients
- 1 (1/4 oz) envelope active dry yeast
- ¾ cup warm water (105° to 115°)
- 3 to 3 ½ cups all-purpose baking mix
- 2 Tbsp sugar
- All-purpose flour
Preparation
Step 1
1)Combine yeast and warm water in a 1 cup measuring cup; let stand 5 minutes. Combine 3 cups baking mix and sugar in large bowl; gradually stir in yeast mixture.
2)Turn dough out onto a floured surface, knead, adding additional baking mix (up to ½ cup) as needed, until dough is smooth and elastic (about 10 minutes)
3)Roll dough into a 12-inch circle; cut circle into 12 wedges. Roll up wedges, starting at wide end, to form a crescent shape; place, point side down, on a lightly greased baking sheet. Cover and let rise in a warm place (85°) free from drafts, 1 hour or until doubled in bulk.
4)Preheat oven to 425°. Bake 10-12 minutes or until golden
Note: to make rolls in a heavy-duty electric stand mixer, prepare as directed in step 1. Beat dough at medium speed, using dough hook attachment, about 5 minutes, beating in ½ cup additional baking mix if needed, until dough leaves dies of bowl and pulls together, becoming soft and smooth. Proceed with recipe as directed in step 3.
To make ahead: rolls may be frozen up to 2 months. Bake at 425° for 5 minutes; cool completely (30 minutes). Wrap in aluminum foil, and freeze in an airtight container. Thaw at room temperature on a lightly greased baking sheet; bake at 425° fir 7-8 minutes or until golden.