Sunday, December 2, 2012

Cherry Berry Crescent Rolls: Breakfast Is Served

Cherry Berry Crescent Rolls: Breakfast Is Served

Basic Roll Dough Remix

Hi everybody :)

"Welcome to another Breakfast Is Served Sunday!" If you're just tuning  in to my post, every Sunday I post a Breakfast Is Served. Last week breakfast, Lemon-Streusel Oatmeal Muffins
was another tribute to my love for oatmeal. 

Today, I wanted to play around with the Basic Roll Dough recipe I use to make the Mini Herbal "Hoagie" Rolls,  so I repeated the recipe below:

 Basic Roll Dough
1  package dry yeast
1 cup warm water  (105° to 115°)
3 tablespoons sugar
(for a sweeter dough you can add up to 1/4 cup; 4 tablespoons)
2 tablespoons shortening
1 egg
3/4 teaspoon salt
3 to 3 1/2 cups all-purpose flour, divided

Dissolve yeast in warm water in a large bowl. Add sugar, shortening, egg, salt, and half the flour; beat at low speed of electric mixer until smooth. Stir in enough of remaining flour to make a soft dough.

Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°). free from drafts, 1 hour or until doubled in bulk or cover and refrigerate up to 5 days. (freeze up to 1 month)

Punch dough down; turn out onto a lightly floured surface, and knead 4 or 5 times. Shape and bake as directed.


 Cherry Berry Crescent Rolls

I refrigerated the dough, 4 days later I made this:













            

Ingredients
1 Basic Roll Dough or Prepared Yeast Dough
2 tablespoons Sugar 
3 -4 tablespoons Butter, melted (not shown)
3/4 cup Cherry Preservers 
1/2 cup Cherry Berry Blend (a mixture of dried cherries, blueberries, and cranberries)
1 teaspoon cornstarch 
1 teaspoon lemon juice
1/4 teaspoon Cinnamon
1 egg white
1 teaspoon  water
Almond Slices, for sprinkling

Roll dough into a 12-inch circ1e on a lightly floured surface. 
 Cut into 8 wedges  Brush with melted butter, sprinkle with sugar/cinnamon mixture.
In a small bowl, combine preserves, cornstarch, berry blend, and juice. Spoon 1 heaping teaspoonful onto each wedge over sugar/cinnamon mixture.
Roll each wedge tightly, beginning at the wide end. Seal points, and place rolls on a greased baking sheet. Cover rolls, and let rise in a warm place (85°). free from drafts, about 30 minutes or until doubled in bulk. In a small bowl,  mix the egg white and water together; brush over rolls. Sprinkle with  almond slices
Bake at 375° for 20 to 25 minutes or until golden brown. Transfer to a wire rack.
Drizzle with glaze or dust with Powdered sugar, if desired.
 What I Think:
I love the sweet tartness of the rolls. The filling can be change out by using another preserve or jam, (be sure to use one with pieces of fruit in it or add your own.)  It taste like a pie in a roll! Delicious!! REPEAT!


















ENJOY! Come again...

Linked to:
YeastSpotting! @ wildyeast

BYOB @ girlichef: BYOB - Bake Your Own Bread

Scrumptious Sunday Recipe Link Party @ Addicted Recipes
Sweets for Saturday @ Sweet As Sugar CookiesNifty Thrifty Sunday 
Everyday Moms Meals
Sweet 2 eat Baking: Sugar Slice Sunday Link Party 

4 comments:

  1. Hi Cindy, Your crescent rolls look beautiful and love the taste combination. I'm glad you included the recipe for the dough too as a lot of people use the crescent rolls in the package (pilsbury, I think - which we don't get here).

    If you don't mind, I'd love if you would stop by and share these and any other dessert creations on Sugar & Slice Sunday weekly link party.

    -Lisa.
    Sweet 2 Eat Baking

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  2. Oh my....these look so good. My husband would LOVE them! Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM

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  3. Oh! I want these beauties for breakfast on Christmas morning...they sound awesome!

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