White Lily Yeast Roll Buns |
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Prep Time: 120 Minutes Cook Time: 14 Minutes |
Ready In: 134 Minutes Servings: 12 |
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Belinda Ellis, White Lily Ingredients:
12 pieces white lily frozen yeast crescent roll dough |
1 egg white, lightly beaten |
2 tablespoons dried instant minced onion |
1/3 cup finely shredded sharp cheddar cheese |
Directions:
1. Remove 12 White Lily Frozen Dough pieces from the freezer.
2. Allow White Lily Frozen Roll Dough to thaw at room temperature.
3. To thaw the rolls quickly: place wrapped dough in the microwave for about 1 minute.
4. Heat just until dough is soft, but not warm.
5. When dough is thawed, press one roll lightly so it is flattened to about half of its original height.
6. Then place a ball of dough on the top of the flattened piece.
7. Press lightly so the top stays rounded.
8. ,but sticks to the bottom roll.
9. Spray plastic wrap with non-stick cooking spray.
10. Cover the rolls and allow to rise in a warm place for about 2 hours or until dough is double in size.
11. Preheat oven to 400 degrees.
12. Lightly brush the top of each dough piece with egg white.
13. Sprinkle instant minced onion and cheddar cheese evenly over the dough.
14. Bake on the center rack in oven for 14 to 16 minutes or until the buns are golden brown.
15. (Watch carefully, the buns brown and then get over done quickly.).
16. Remove from the baking pan and allow to cool completely on wire rack.
17. When buns are cooked, slice at indention between the two rolls.
18. Store in airtight container or serve immediately.
19. These can be made ahead and frozen, but are best when served the same day.
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