Crescent Roll Dough (Bread Machine) Recipe - Food.com (2024)

FAQs

How long should a bread machine knead the dough? ›

In the first Homemade cycle, select the “Knead” course for 15 minutes and “Rise 1” for 45 minutes to 60 minutes, for the first rise. At the completion of this cycle (and once the dough has doubled in size) remove it from the machine and shape the dough by hand.

The machine will combine the ingredients, knead the dough, and give it its first rise. When the bread machine beeps, it means the dough is ready to shape. If your machine doesn't have a "dough only" setting, you'll have to watch it carefully to see when the first rise is over and the dough gets punched down.

Adding Ingredients to the Bread Machine

Manufacturers usually recommend adding the liquids first, followed by dry ingredients, with the yeast going in last. This keeps the yeast away from the liquid ingredients until kneading begins.

Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Water, Vegetable Shortening (soybean and palm oil, hydrogenated palm oil, fractionated palm oil, water, mono and diglycerides, TBHQ and citric acid [preservatives], beta carotene [for color]), Sugar, Soybean Oil ...

Bread makers also have a dough setting that makes the dough but stops before baking it. This lets you bake it in a conventional oven, add it to a pizza maker, or cook it on the grill (try this grilled pizza recipe). Quick breads, cakes and even jam can be made with a bread maker.

Speaking of adjusting, one common bread machine mistake is thinking the appliance is like a pressure cooker or blender and cannot be opened once it's on. Think again—it's actually a good idea to flip that lid and peek at the dough, especially about 10 minutes into the kneading stage.

So yes, you should use bread flour in the recipe. It has higher protein than all-purpose flour and will help your bread rise better and hold its shape.

Both commercial dry yeast and instant yeast are suitable for bread machines because they are designed to be added directly to the dry ingredients, and they don't require proofing in water before use.

Try taking out the paddle after the 2nd kneading cycle is over, but before the 2nd rise or 3rd rise and bake times.

First of all, the stirring function of the bread makers is not sufficient to completely mix the eggs so it is better to beat the eggs before adding them into the bread pan.

What does spraying water on bread before baking do? ›

Wetting the dough causes the surface to steam. Covering it traps the moisture. This partnership stops the bread from drying out on the surface in the hot air of the oven and forming a premature crust. Your bread rises more and produces a richer colour, becoming glossy on the surface.

The added protein and sugar from milk powder improves the structure and texture of yeast breads, making them loftier and more tender. It also intensifies the color of the crust, making your breads beautifully bronzed.

The spongy dough, the prefabricated demarcations for separating each piece into its own obtuse triangle, the saccharine smell as they bake off, puffing up higher and higher until the layers finally congeal and toast to the perfect golden color.

The crescent-shaped croissant is a flaky pastry with buttery layers whereas a puff pastry is a drier composition of dough. Both use similar ingredients and preparation work.

Pillsbury Crescent Rolls, Original Refrigerated Canned Pastry Dough, 8 Rolls, 8 oz. The buttery, flaky, and fluffy Pillsbury Crescent Rolls you know and love create delicious possibilities for breakfast, lunch, and dinner time. Crescents are ready in minutes – just pop, peel, and bake.

The first way to check is to simply poke the dough with your finger. If the dough bounces back without sticking to your finger, it's been kneaded enough. If it doesn't, you need to keep kneading.

While underworked dough can simply be fixed by a little more kneading, severely overworked dough cannot be fixed. Instead, the overworked dough will result in a hard loaf that will likely not be eaten. It's important not to overwork your dough and continually check for overworking throughout the kneading process.

It is possible, but unlikely unless you are using a machine to knead the dough. If you feel the dough getting tough rather than silky and elastic, you need to stop. Let the gluten relax and the bread rise. Actually stop before it feels tough.

Kneading dough develops and lengthens the gluten strands making the bread chewier and giving it more structure and a more define shape when it bakes. For a softer bread, you need to knead it less. For a fluffier airier bread use more liquid and either more initial yeast or/and a longer fermentation time.