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Old 05-03-2014, 11:04 PM   #11
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I think it's a good idea to either leave the uncooked dough at room temperature, or just cook the whole batch.

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Old 05-03-2014, 11:10 PM   #12
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Why not just make these:

Copycat Pillsbury Crescent Rolls Recipe - Food.com - 365725
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Old 05-03-2014, 11:50 PM   #13
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Um, because generic crescents cost $1/can and I'm lazy?
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Old 05-04-2014, 12:46 AM   #14
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Yes there is pressure in the unopened container. I've no proof, but suspect that it comes from CO2. The biscuit dough has baking powder in it, and the yeast raised dough contain yeast. The dough is packaged before the leavening takes place. As the chemicals, or yeast release CO2, it both leavens and creates pressure in the container. When the package is opened, the dough is ready to bake, and already risen. If you "punch it down, the dough will have to be leavened again. With the yeast product, I wouldn't expect a problem. But the chemical reactions that produce CO2 in the biscuit and crescent dough would have been exhausted. You could add more baking powder, but that would affect the flavor of the end product.

That's my edumacated guess.

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Old 05-04-2014, 11:19 AM   #15
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Quote:
Originally Posted by Greg Who Cooks View Post
Um, because generic crescents cost $1/can and I'm lazy?
No, you are not lazy. Here in Canada the generic crescents are rarely $1/can. When I factor in the gas (which is about $5.50/gallon), I figure if I have the ingredients in the house, why not fire up the KA or the bread machine...
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Old 05-04-2014, 11:56 AM   #16
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[QUOTE=Cooking Goddess;1361048]MC, I've never had to bake and then freeze for "sometime later" since Himself and I each eat two when I make them, then two each the next day. Poof! All 8 gone in two days. I would think since it's filled with cream cheese there might be an issue with texture if they were frozen.

QUOTE]Ah didn't know about the cream cheese. I see why there were worries about them being fit to eat after the "spares" had been stored.

The pilsbury dough in a can we used to get here years ago were just ordinary plain croissants.
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Old 05-04-2014, 02:23 PM   #17
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Mad Cook, the cream cheese isn't in the original croissants that come in the can, it's in the Blueberry-Cheese Rolls Recipe from Kraft in the link in my comment about a half-dozen posts or so above.
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Old 05-04-2014, 05:17 PM   #18
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You could always make desert to go with your dinner rolls and dinner.

There's a recipe floating around somewhere about wrapping/sealing a triangle around cinnamon and sugared apple wedges and baking them in a butter Mountian Dew sauce. Darn tasty and about my extent of "baking".
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