Ingredients:
1 packae dry yeast
1/cup (110° to
115°) warm water to
3’h cups biscuit nu.
2 Tbsp. sugar
Instructions:
Dissolve yeast in warm watr in a large mixing bo, I; let yeast mixture stand 5 minutes. Combin biscuit mix and sugar, gradually add biscuit mix to yeast mixture, stirring well. Tum dough out onto a floured surface, and knead until smooth (IO minutes). Roll dough into a 12″ circle on floured surface. Cut circle into 12 wedges; roll upeach wedge, beginning at wide end. Place rolls on greased baking sheets, point side down. Cover and let rise in warm place I hour. Bake at 425° for 10-12 minutes or until golden. Yields 1 dozen.
Notes:
Rolls may be frozen. Prepare as directed, and bake at 425° for 5 minutes; cool. Wrap in aluminum foil, and place in freezer bag; freez. e up to 2 months. To reheat, Jet thaw to room temp. Place on baking sheet, bake at 425° for 7-8 minutes or until golden.
Servings Yield:
Yields 1 dozen
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