Recipes for "rolls"

1. Preheat the oven to 425° F. Lightly grease 2 baking sheets.

2. In a bowl, combine the mozzarella, provolone, 1/4 cup parmesan, marinara, pepperoni, garlic, basil, oregano, thyme, fennel, and a pinch each of red pepper flakes, salt, and pepper.

3. In a shallow bowl, combine the breadcrumbs and a half cup parmesan.

4. Fill a bowl with water. Brush 4 wrappers with water, dampening them. Add 1 scant tablespoon of the cheese mix to the center of each wrapper. Fold both sides of the wrapper over the filling (like a letter) overlapping them and pressing gently to seal. Then, flip the 2 ends of the wrapper over the fold, press to seal. Repeat with the remaining wrappers and filling.

5. Dip each roll in water, letting the excess water drip off back into the bowl, then dredge the roll through the breadcrumbs, tossing to coat. Place the rolls on the prepared baking sheets.

6. Drizzle each roll with olive oil. Bake for 10-12 minutes, until golden and toasted.

7. Serve the rolls warm, along with warmed marinara sauce for dipping. Enjoy!

Heat the oil in a large, deep-sided skillet or Dutch oven over medium-high heat. Add the beef, onion, and garlic. Cook, stirring occasionally and breaking up the meat, until browned and crumbly, about 5 minutes.

Add the cabbage and cook, stirring occasionally, until wilted, about 5 minutes. Stir in the tomato sauce, diced tomatoes, water, vinegar, sugar, salt, and pepper until combined. Bring to a boil over medium-high heat.

Reduce the heat to medium and simmer, covered, stirring occasionally, until the cabbage is tender, about 15 minutes.

Stir the uncooked rice into the mixture in the skillet until well combined. Cook, uncovered and stirring occasionally, until the rice is tender, about 2 minutes.

Remove from the heat. Stir in the herbs until combined. Garnish with additional herbs and serve.

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze for up to 3 months.

Love the recipe? Leave us stars and a comment below!

1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and honey. Let sit 5-10 minutes, until bubbly on top. Add the butter, eggs, flour, and salt. Knead until the dough forms a smooth ball, about 4 minutes.

2. Cover the bowl and let sit at room temperature for 1 hour or until doubled in size.

3. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.

4. Lightly dust your work surface with flour. Turn out the dough and roll it into a rectangle about 18 x 20 inches (1/4 inch thick), it's going to be big. Spread the jam evenly over the dough, you may not need to use all the jam. Sprinkle over the raspberries, if using. Cut into 18-20 strips, then roll/coil up like a cinnamon roll. Place on the prepared baking sheets.

5. Cover and let rise for 20 minutes. Bake the rolls for 15-20 minutes, until lightly golden.

6. In a blender/food processor, process the freeze-dried raspberries into a fine powder. Reserve 3 tablespoons for the glaze. Mix the sugar into the remaining powder.

7. To make the glaze, mix the cream cheese, honey, powdered sugar, milk, and vanilla in a bowl with 2-3 tablespoons of the reserved raspberry powder. Add additional milk to thin, as needed. Dip or drizzle the rolls in the glaze. Sprinkle with raspberry sugar. Enjoy!

1. Preheat the oven to 425° F. and line a baking sheet with parchment paper.

2. Wrap slices of prosciutto around each slice of brie to cover.

3. Cut each pastry sheet into 4 squares (8 squares total). Spread each square with fig preserves, then place the prosciutto-wrapped brie in the center of each squash. Sprinkle with pepper. Take two corners of the pastry and wrap them up and over the brie to enclose (see above photo). Repeat with the remaining squares and place on the prepared baking sheet.

4. Brush with beaten egg and sprinkle lightly with sugar. Bake for 15-20 minutes or until the pastry is deep golden brown.

5. Top with honey, thyme, and pomegranate. ENJOY!

1. In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the cheese and jalapeños. Mix with a fork to combine.

2. Pour in the warm milk, honey, egg, and butter. Using the dough hook, mix until the flour is incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 -1/2 cup of flour. Cover the bowl and let sit at room temperature for 15 minutes or up to a few hours at room temperature.

3. To make the honey butter. Combine the butter, honey, and a pinch of salt together in a small bowl.

4. Preheat the oven to 350° F. Grease a 9×9 inch square baking dish.

5. Lightly dust your work surface with flour. Turn out the dough, punch it down, and divide the dough in half. Roll each half to a 12-inch square, about 1/4-inch thick. Brush each square with honey butter, saving any leftover butter for serving. Cut each square of dough into 6 strips. Roll each strip into a coil (see above photo) and arrange, seam side down, in the prepared baking dish.

6. Cover the dish and let the rolls rise for about 30 minutes, until they're puffy. Alternatively, you can let the rolls sit in the fridge overnight.

7. Bake the rolls for 20-25 minutes, until they're golden brown. Remove them from the oven and brush with the remaining honey butter. Pull them apart to serve warm with a sprinkle of flaky sea salt.

1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.

2. In a bowl, combine the feta, dill, and garlic. Place 1/4 cup or so of olive oil in a bowl for brushing.

3. Place 1 sheet of phyllo dough on a clean surface and gently fold it in half crosswise. Brush the phyllo with a little olive oil around the edges. On the short end of the dough, add 1 rounded tablespoon of feta. Roll the phyllo up over the filling, folding the side edges in, to seal…burrito style. Place the roll seam-side down on the prepared baking sheet and repeat to make 12-16 rolls.

4. Brush the top of each phyllo roll with olive oil. Bake for 20 minutes, or until the rolls are golden brown on top.

5. Meanwhile melt together the butter, 1 tablespoon oil, the chili flakes, and cumin in a small skillet. Cook over medium heat until fragrant, about 1-2 minutes. Remove from the heat and stir in the honey.

6. Serve the rolls warm with honey sauce for dipping/drizzling.

1. To make the dough. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and honey. Let sit 5-10 minutes, until bubbly on top. Add 3 ½ cups flour, the cardamom, salt, eggs, melted butter, and 1 tablespoon lemon zest. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining ½ cup of flour.

2. Cover the bowl and let sit at room temperature for 1 hour or until the dough has doubled in size.

3. Preheat the oven to 350° F. Butter a 12-cup muffin pan.

4. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread 2 tablespoons softened butter evenly over the dough. Spread over the jam, then sprinkle the lemon zest. Starting with the long edge closest to you, carefully roll the dough into a log, it's going to be a little messy. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut the log into 12-16 rolls. Place the rolls in the prepared baking dish, they should just fit, but it's ok if they seem slightly big. Cover and let rise 10 minutes.

5. Meanwhile, melt together the honey and 2 tablespoons butter. Bring to a boil, cook 1 minute, then remove from the heat. Brush/drizzle the honey over each roll. Bake the rolls for 20 to 25 minutes, or until golden brown. Watch towards the end to make sure they are not getting too dark on top.

6. To make the icing, whip the ricotta in a food processor until creamy. Add the powdered sugar and lemon zest, then gently pulse until just combined. If the icing is runny, add additional powdered sugar.

7. Spread the icing over the warm rolls. Serve warm and enjoy!

Place the imitation crab, Kewpie mayonnaise, and salt in a medium bowl. Mix together, breaking apart the crab with two forks. If you are using crab sticks, cut them into 1-inch pieces first.

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Cut the avocado in half lengthwise. Remove the seed and slice lengthwise into 12 (1/2-inch) strips. Place the avocado in a small bowl and sprinkle the rice vinegar over it to prevent it from browning.

Simply Recipes / Irvin Lin

Peel the cucumber. Cut it in half lengthwise and scoop the seeds out with a small spoon. Cut the halves into 3 x 1/2-inch sticks.

Prepare a small bowl of water. You’ll need it to dip your fingers into.

Place the bamboo mat on a flat surface. Place a piece of plastic wrap that’s a little bigger than the mat over it. Place the nori on the plastic wrap with the long side facing you. Spread about 3/4 cup sushi rice on the nori. Use your fingers to spread the rice into an even layer to cover the nori. Dip your fingers in the water to prevent the rice from sticking to your fingers.

If you are using the fish roe or sesame seeds, evenly spread or sprinkle them over the rice.

Gently pick up the nori and peel it off the plastic wrap. Flip it over so that the rice is facing down with the long side facing you. Spread 1/2 cup crab mixture in a narrow strip lengthwise on top of the nori. Lay 3 strips of avocado and 3 strips of cucumber on top.

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Lift the nori, using the bamboo mat underneath it from the side closest to you up and over the filling. Continue to roll it using the mat then, gently press and squeeze the roll to help tighten and seal it.

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Remove the mat and carefully peel away the plastic wrap. Place the roll on a cutting board and cut it in half crosswise. Then cut each half into 3 equal pieces, making 6 pieces total.

Repeat this process to make 3 more rolls. Serve with soy sauce, wasabi, and pickled ginger on the side.

California rolls are best eaten just after you prepare them. They can stay at room temperature for about 90 minutes. Leftovers can be refrigerated covered with a damp paper towel and in an airtight container for up to 2 days. Keep in mind that the longer they are refrigerated, the drier and harder the rice will become and the limper and soggier the nori gets.

Did you love the recipe? Leave us stars below!

Simply Recipes / Irvin Lin

In a small bowl, add the warm water and yeast, and stir to dissolve the yeast. Sprinkle in 1/4 teaspoon sugar and let sit until foamy, 5 to 10 minutes. If your yeast is alive, the mixture will bubble up.

Simply Recipes / Mark Beahm

In a large bowl, whisk together the flour, salt, and the remaining 2 tablespoons sugar.

Simply Recipes / Mark Beahm

Cut 10 tablespoons (141g) butter into 1/2-inch pieces and add it to the flour mixture. Set the remaining 6 tablespoons (85g) aside at room temperature to soften.

Use your hands to toss the butter in the flour mixture. Working quickly so that the butter doesn’t melt, use your fingers to pinch and squish the flour-coated butter in the flour until it’s roughly pea-size. Make a well in the center.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Add the milk, egg, and the proofed yeast into the well. Use a rubber spatula to stir it until a shaggy dough forms. Use your hand to bring the dough together into one mass.

The dough will be soft and sticky, with bits of butter visible throughout. Resist the urge to add more flour or continue kneading.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Lightly oil a large bowl—you can use the same bowl used to mix the dough. Transfer the dough into it and cover with plastic wrap. Let it rise in the fridge for at least 1 hour or up to 18 hours.

Meanwhile, line a sheet pan that’s small enough to fit in your freezer with parchment paper. Set it aside.

Lightly sprinkle flour on a clean work surface and turn the chilled dough onto it. Lightly flour the top of the dough. Use a rolling pin to roll it into a 15x10-inch rectangle, about 1/4 inch thick, with the long side closest to you.

Use your fingers or offset spatula to spread about 1 1/2 tablespoons softened butter on the rolled dough into a very thin, even layer. Sprinkle a few pinches of flour over the butter.

Pick up and fold the left third of the dough over the middle third and the right third over that. You’ll have a narrow rectangle with the long side perpendicular to you. This is called a trifold. Transfer the dough onto the prepared sheet pan, cover loosely with plastic wrap, and chill in the freezer for 5 to 10 minutes, until the butter firms up.

Repeat this process three more times for a total of four trifolds—start by rolling it into a rectangle and end with chilling it in the freezer. After the last trifold, chill the dough for about 15 minutes in the freezer. The dough should be firm, but pliable enough to roll out.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Line 2 sheet pans with parchment paper and set them aside.

Place the chilled dough on your work surface with the long side closest to you. Use a sharp knife to cut it in half crosswise—you’ll have 2 pieces about 5x5-inches each. Keep a piece in the fridge, while you shape the other.

Simply Recipes / Mark Beahm

Lightly sprinkle flour on your work surface. Roll the dough into a 12x6-inch rectangle, about 1/4 inch thick, with the long side closest to you. Use a sharp chef’s knife to cut it crosswise into 6 2x6-inch rectangles. Cut each rectangle in half on the diagonal to create 2 triangles. You will end with 12 triangles.

Simply Recipes / Mark Beahm

Place 1 triangle on your work surface with the point away from you. Cut a shallow 1/4-inch slit in the center of the base of the triangle. Gently tug each side of the base apart—while optional, this helps elongate and shape the crescent roll.

Roll the base of the triangle away from you and towards the point, ending with the point tucked under. Curve the ends to curve the roll slightly into the shape of a crescent. Transfer it onto a prepared sheet pan, which will hold 12 rolls. Shape the remaining rolls and spread them out evenly on the sheet pan.

Cover them loosely with plastic wrap and set aside at room temperature. In the meantime, cut and shape the remaining dough chilling in the fridge.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Let the rolls rise at room temperature for 1 hour to 1 hour 15 minutes, until almost doubled in size. Gently poke one. If it slowly springs back, but holds an ident, it’s ready to be baked.

Simply Recipes / Mark Beahm

Set the oven racks to the top and bottom thirds.

Use a pastry brush to lightly brush the tops of each roll with whole milk.

Simply Recipes / Mark Beahm

Bake the rolls until puffed and golden brown, 13 to 15 minutes, rotating the sheet pans from front to back and from top to bottom, halfway through.

Simply Recipes / Mark Beahm

Place the sheet pans on wire racks. While the rolls are still hot, brush them with melted butter, if you’d like. Serve them warm—they’ll be flaky and oh so tender.

Store leftovers in a resealable bag or airtight container at room temperature for up to 3 days. To reheat, place the rolls on a sheet pan and reheat them in a 325°F oven until warmed through, about 5 minutes.

Did you love the recipe? Leave us stars below!

Simply Recipes / Mark Beahm

In a small saucepan, whisk together the milk and flour until no lumps remain. Set the saucepan over medium heat and whisk constantly until the mixture starts to thicken into a thick paste, the consistency of mashed potato (if you have a thermometer, the temperature you're looking for is 149°F).

Remove from the heat and let cool to room temperature.

In a microwave-safe measuring cup, heat milk for 20 seconds until warm but not hot (less than 110°F). If the milk is too hot, let it sit at room temperature for a few minutes until cooled. Whisk the yeast into measuring cup using a fork and let sit, 5 to 10 minutes until the yeast looks foamy.

Meanwhile, in the bowl of a stand mixer, add the bread flour, one egg, salt, sugar, and butter. Add the cooled tangzhong and the proofed yeast with milk. Attach the dough hook and set the mixer on low speed. Mix all ingredients for 30 seconds to 1 minute until a shaggy dough comes together. At this point, the dough will not be smooth by any means, but it will feel sticky and there should not be any dry bits.

Increase the speed of the mixer to medium and knead for 8 to 10 minutes until the dough is strong enough to form a windowpane, or can be stretched until translucent without tearing.

To test the windowpane, pinch off a small piece of dough, flatten it, and place your pointer fingers on the top two corners and your thumbs on the bottom two corners. Gently stretch the dough with your fingers; you should be able to stretch until the dough is just barely translucent without tearing.

If the dough tears easily, continue kneading. The dough will also feel soft but not sticky and the sides of the bowl will look clean.

Wipe the bowl of the mixer and lightly grease with oil. Form the dough into a ball and place it in the mixing bowl, covered with a kitchen towel or plastic wrap. Let proof at room temperature for about 1 1/2 hours or until the dough has doubled in size.

Grease a baking pan on all sides with oil, then line it with parchment, leaving an inch or two overhanging on the long sides of the pan. This creates a sling you can use to easily lift the bread out of the pan. If you don’t have parchment, make sure to grease the pan generously.

Gently pat down the dough to expel any air and divide into nine equal portions (about 65g each).

Next, take the corners of one portion, bring them together into the center as if you're sealing a pouch, and seal tightly. Seam side down, cup the dough with your hands to shape it into a ball by rolling it on the counter in a clockwise motion.

Repeat with the other eight portions, then distribute evenly into the baking pan. The dough will expand with the second rise, so you can leave some room in between each roll.

Let the dough rise once more, covered, about 45 minutes to 1 hour, until the rolls double in size. To check if the dough has proofed, press your fingertip into the dough gently to make an indent—the indent should slowly fill back up halfway. If the dent does not fill back up, the dough is under proofed and needs more time.

Toward the end of the final proof, preheat the oven.

In a small bowl, whisk together the remaining egg with a teaspoon of water.

Once proofed, use a pastry brush to lightly brush the tops of the rolls with the egg wash and sprinkle with flaky salt.

Bake the rolls in the oven for about 20 minutes, rotating the pan halfway through. When done, rolls will have risen to fill the pan and appear puffy. They should be lightly golden brown on the bottom, and deep golden brown on top.

While the rolls bake, make the compound butter. In a small bowl, mash the butter, garlic powder, parsley, and Parmesan with a fork until homogeneous.

If serving immediately, remove rolls from the oven and use a pastry brush to brush them with garlic butter. Let cool in the pan for 10 minutes, then transfer to a wire rack and serve.

If serving later, remove rolls from the oven, let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Do not brush them in the butter. Store in an airtight container or zip top bag until ready to serve.

When ready to serve, wrap in foil and warm in a 350°F oven for 10 minutes. Remove, brush with butter and serve.

Gather all ingredients.

Lightly butter the insides of buns and line with lettuce leaves. Set aside.

Stir mayonnaise, lime juice, hot pepper sauce, salt, and pepper together in a medium bowl until well blended. Mix in green onions and celery.

Gently fold in lobster until just coated.

Stuff lobster mixture into buns. Sprinkle with basil, parsley, or tarragon.

Enjoy!

Gather all ingredients.

Mix hot water, sugar, and shortening in a large bowl. Let cool until lukewarm.

Stir in yeast until dissolved, then mix in flour, egg, and salt.

Cover and let dough rise until doubled in size, about 30 minutes.

Grease 8 muffin cups. Divide dough equally into the prepared muffin cups.

Let rise again until doubled in size, about 30 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Bake in the preheated oven until golden brown on top and a knife inserted in the center comes out clean, about 10 minutes.

Serve warm and enjoy!

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

Separate crescent rolls into individual triangles.

Mix sugar and cinnamon together in a small bowl.

Dip a marshmallow into melted butter, then roll in sugar mixture. Place marshmallow into the center of a dough triangle; carefully wrap dough around marshmallow. Pinch the seams together tightly to seal in marshmallow as it melts. Place roll on a baking sheet; repeat with remaining dough and marshmallows.

Bake rolls in the preheated oven until golden brown, about 15 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Mix together spinach, 1 cup mozzarella cheese, cream cheese, and Parmesan cheese in a large bowl until well blended; spread onto noodles and roll up tightly. Place rolls, seam-side down, in a 9-inch square baking dish. Top with sauce and remaining 1/4 cup mozzarella.

Bake in the preheated oven until heated through, about 30 minutes.

Stir 2 cups flour, sugar, shortening, salt, and yeast together in a large bowl. Add warm water, warm milk, and egg; beat on low speed with an electric mixer for 1 to 2 minutes, scraping the sides frequently. Mix in remaining flour, 1/4 cup at a time, until dough comes together.

Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in a greased bowl and turn to grease all sides. Cover and let rise in a warm place until doubled in volume, about 1 hour.

Transfer dough to a lightly floured surface and divide in half. Cut each half into 24 pieces; form each piece into a round. Fit 1/2 of the rolls into a lightly greased 9-inch round cake pan; brush 1/2 of the melted butter over top. Place remaining rolls in a second greased cake pan and brush with remaining butter. Cover and let rise in a warm place until doubled in volume, about 30 minutes.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C).

Bake rolls in the preheated oven until golden brown, 12 to 18 minutes.

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.

Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.

Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.

When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.

Dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

Combine 2 cups flour, sugar, butter pieces, eggs, and salt in a bowl; add yeast mixture and stir until well combined. Mix in remaining 2 cups flour until smooth. Scrape dough from the sides of the bowl and mix to incorporate. Cover and let rise in a warm place until doubled in volume, about 1 1/2 hours.

Punch down dough, then divide in half. Roll each half into a 12-inch-wide circle. Spread 2 tablespoons softened butter over each circle, then cut each circle into 12 wedges.

Starting at the wide end, roll one wedge toward the point to form a crescent. Place onto a greased baking sheet with the point facing down. Repeat to shape remaining rolls. Cover and let rise until doubled in volume, about 1 hour.

Preheat the oven to 400 degrees F (200 degrees C).

Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from the oven and brush tops with melted butter.

Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash.

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake in preheated oven for 15 to 20 minutes, or until golden brown.