Use "Refrigerator Rolls" recipe to make the dough for this recipe. It is found under Menu Category "Breads."
On a lightly oiled surface, roll each portion of the dough into a 12-inch circle; brush with butter or margarine. Cut each dough circle into 12 wedges. To shape, begin at the wide end of each wedge and loosely roll toward the point. Place point side down, 2 to 3 inches apart, on prepared baking sheets.
On a lightly oiled surface, roll each portion of the dough into a 12-inch circle; brush with butter or margarine. Cut each dough circle into 12 wedges. To shape, begin at the wide end of each wedge and loosely roll toward the point. Place point side down, 2 to 3 inches apart, on prepared baking sheets.
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