Preparation & Usage

All You Need: 1 cup hot water (120 to 130°F) 2 tbsp. butter* 1 egg Baking instructions 1. Set oven to 350°F. Prepare 13 x 9-inch baking pan by coating bottom with no-Stick cooking spray. *For best results, butter should be completely softened or slightly melted. To soften butter directly from the refrigerator, heat in microwave for 10 to 15 seconds. Margarine or spread may be used in place of butter. 2. Combine hot roll mix and yeast in bowl; mix well. Add hot water, butter and egg. Stir until soft dough forms. Turn dough out onto lightly floured surface. 3. Knead dough 5 minutes until smooth. To knead, fold dough over towards you; press down and away with heels of hands. Rotate dough a quarter turn; continue kneading. Sprinkle additional flour over surface to reduce stickiness. 4. Cover dough with bowl. Let rest 5 minutes. 5. Divide dough into 12 equal pieces. Shape into balls. Place in prepared pan. Cover and let rise in warm place (80 to 90°F) 30 minutes or until doubled in size. 6. Uncover and bake at 350°F for 16 to 18 minutes or until golden brown. *Brush tops of warm rolls with 2 tablespoons melted butter, if desired. For Crescent Rolls: Prepare dough according to package directions. Coat baking sheet with no-stick cooking spray. Divide dough in half. Roll each half into 12-Inch circle. Brush each with 1 tablespoon softened butter. Cut each into 8 wedges. Starting with wide outside edge, roll up each wedge. Place point side down on prepared baking sheet. Curve ends to make crescent shape. Cover and let rise as instructed above. Uncover and bake 12 to 15 minutes. Makes 16 crescent rolls. Tip: Cover unbaked, shaped rolls loosely with plastic wrap. Chill up to 24 hours. When ready to bake, remove from refrigerator and let stand at room temperature until doubled in size. Bake as directed. Homemade Cheese Pizza 1 package Pillsbury Hot Roll Mix 1 1/4 cups hot water (120 to 130°F) 6 tablespoons 100% extra virgin olive oil, divided Olive oil no-stick cooking spray 1/2 teaspoon garlic powder 2/3 cup pizza sauce 2 cups shredded mozzarella cheese 1/2 cup grated parmesan cheese Combine hot roll mix and yeast packet in bowl. Stir in hot water and 3 tablespoons oil until dough pulls away from sides of bowl. Knead dough on lightly floured surface 2 to 3 minutes or until smooth, adding additional flour as needed. Place oven rack on lowest position. Heat oven to 425°F. Coat 2 (12-Inch) pizza pans with no-stick cooking spray. Divide dough in half. Pat dough onto prepared pans. Pierce dough with fork. Cover with plastic wrap and towel. Let dough rise 15 minutes. Combine 3 tablespoons oil and garlic powder. Uncover dough. Brush with oil mixture. Bake 5 minutes, remove from oven. Top each crust with 1/3 cup pizza sauce, 1 cup mozzarella and 1/4 cup parmesan cheese. Bake 8 to 10 minutes or until crust is a deep golden brown. Makes 6-8 servings

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Cinnamon rolls & pizza crust, too!

Kosher - Dairy