BISQUICK HURRY-UP YEAST ROLLS
3/4 cup warm water (not hot - 105 to 115 degrees F)
1 pkg. Fleischmann's active dry yeast
2 1/2 cups Bisquick baking mix
melted butter (for brushing on tops)
Dissolve yeast in water. Mix in Bisquick. Beat hard. Turn onto surface well dusted with Bisquick. Knead until smooth, about 20 times.
Shape into crescents,* rolls, etc. Put on lightly greased baking sheet. Cover with cloth. Let rise in warm place about 1 hour.
Heat oven to 400 degrees F.
Bake 10 to 15 minutes, until a rich golden brown. Brush with butter.
*Shape crescents by rolling dough into a 12 circle; cut into 16 wedges. Roll wide side toward point. Bake on greased baking sheet with point underneath.
Makes 16 rolls
From: Faith's Collection at Recipelink.com
Source: Vintage recipe label, Bisquick Baking Mix box, 1950-60's
3/4 cup warm water (not hot - 105 to 115 degrees F)
1 pkg. Fleischmann's active dry yeast
2 1/2 cups Bisquick baking mix
melted butter (for brushing on tops)
Dissolve yeast in water. Mix in Bisquick. Beat hard. Turn onto surface well dusted with Bisquick. Knead until smooth, about 20 times.
Shape into crescents,* rolls, etc. Put on lightly greased baking sheet. Cover with cloth. Let rise in warm place about 1 hour.
Heat oven to 400 degrees F.
Bake 10 to 15 minutes, until a rich golden brown. Brush with butter.
*Shape crescents by rolling dough into a 12 circle; cut into 16 wedges. Roll wide side toward point. Bake on greased baking sheet with point underneath.
Makes 16 rolls
From: Faith's Collection at Recipelink.com
Source: Vintage recipe label, Bisquick Baking Mix box, 1950-60's
MsgID: 018051
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Collection - Bisquick Box Recipes
Board: Vintage Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Collection - Bisquick Box Recipes
Board: Vintage Recipes at Recipelink.com
- Read Replies (32)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Yeast Breads
Breads - Yeast Breads
- Pita Bread
- Bread Bowls - Tips and Recipes
- Sweet Golden Batter Bread (baked in a bundt pan)
- Herb Garlic Baguettes (mixer with dough hook)
- Ciccioli Bread (made with rendered pork and pork fat or pancetta)
- Casserole Rye Batter Bread (yeast bread, 1970's)
- Crisp and Flaky Croissants (McCall's)
- Braided Egg Bread (Pillsbury Kitchens Family Cookbook, 1970's)
- Semita (Salvadorean Sweet Bread)
- Apple-Cinnamon Granola Bread (yeast bread using whole wheat flour and applesauce)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!