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-   -   Advice re: Pilsbury crescent rolls (http://www.discusscooking.com/forums/f23/advice-re-pilsbury-crescent-rolls-89714.html)

Greg Who Cooks 05-02-2014 04:55 PM

Advice re: Pilsbury crescent rolls
 
I cooked half a package 2 nights ago. Wrapped the other half and refrigerated it.

Will they come out okay if I cook them tonight?

I'm worried that they appear to be packed under pressure. Is keeping them under pressure important?

Or can I just follow the package recipe and have them come out as usual?

salt and pepper 05-02-2014 05:00 PM

Take them out and roll them, then cover and let them rise for about 20 minutes before baking.

Kayelle 05-02-2014 06:10 PM

You've nothing to loose Greg. Just bake em and see.

By the way, good to see you posting again. Anything new?

Dawgluver 05-02-2014 06:58 PM

My thoughts too.

Addie 05-02-2014 09:41 PM

Greg, when The Pirate was small I had bought a bunch of Pillsbury Biscuits. They were on sale for five cents a can. I had put them in the fridge and went back out. When I came home every single can had been open. I wanted to kill. He wanted to see "Poppin' Good" come out. I rolled them up, wrapped them tightly with foil and put them into the freezer. They were fine. And so are yours. :angel:

Greg Who Cooks 05-03-2014 01:37 PM

Quote:

Originally Posted by Kayelle (Post 1360830)
You've nothing to loose Greg. Just bake em and see.

Wel I did, and my conclusion is that no, Greg, they aren't as good! :)

I did leave them out on the counter for a while before I rolled them up, and a bit longer after that too, not on purpose but just because that's what I did.

They didn't seem to rise much, if any, before I put them in the oven, nor did they rise much during baking. I ended up with rings, not crescents.

My conclusion is that there is a good reason why they "pop" when you open them. They are packaged in a pressurized atmosphere, perhaps nitrogen or perhaps just plain air, and then enclose them in the can. Inside the can the container keeps them pressurized.

When you open them before cooking the pressurized nitrogen or air expands until it neutralizes with atmospheric pressure, thus adding a sort of "air pressure leavening."

So in my opinion Pillsbury and other brands of crescent rolls and biscuits are purposefully pressurized to add an extra kick to rising, beyond normal baking leavenings, to make them lighter and more fluffy.

Incidentally I had a few crescents left from a few nights earlier (kept them in the fridge) and they were more pleasing and tasty and definitely fluffier than the ones that were left as dough in the refrigerator. My advice is don't bother trying to save the dough -- just bake the entire batch and keep the uneaten ones in your fridge for perhaps up to 2-3 days.

Quote:

Originally Posted by Kayelle (Post 1360830)
By the way, good to see you posting again. Anything new?

As most know, I'm retired, and lately I have mostly been working on an business project intended to provide me more income and greater financial stability in the future. The transactions have been complex and protracted and have driven me to distraction receiving PDFs, printing them, signing them, scanning them to PDF and sending them back. Travel too is required. I expect to complete the entire project during summer, and then I can kick back and my business will mostly take care of itself, and I'll have more time for fun.

I've been working on some for-fun Internet projects including a coding project where I'm learning to deliver content to mobile devices (iPads and Android tablets) and I have taken on tech admin duties at an open source software project.

Between all that and cooking duties I haven't been doing much posting in any forums.

GotGarlic 05-03-2014 01:52 PM

Quote:

Originally Posted by Greg Who Cooks (Post 1361015)
Incidentally I had a few crescents left from a few nights earlier (kept them in the fridge) and they were more pleasing and tasty and definitely fluffier than the ones that were left as dough in the refrigerator. My advice is don't bother trying to save the dough -- just bake the entire batch and keep the uneaten ones in your fridge for perhaps up to 2-3 days.

Bread actually stales more quickly in the refrigerator than when kept at room temperature.

Good to see you back, Greg :-)

Cooking Goddess 05-03-2014 02:40 PM

Wow Greg, you've been busy enough for both of us - thanks. :wink: I hope you're taking time to breathe.

I always bake up the entire can of any biscuit, crescent roll, etc. I put the leftovers in a zip-lock bag and just keep them in the bread box or on the counter. When we want the leftovers, I either wrap them loosely in foil and pop into the toaster oven for about five minutes...or just nuke them for about 15 seconds each on power level 2.

You could always bake half of them as rolls for your meal and half as danish for dessert or, if you wrap them, for breakfast the next day. I've made this recipe with blueberries, blackberries, raspberries, cherries...you get the picture! When I have extras for the next day I'll just pop them into the preheated toaster oven on about 400, right on the rails of the rack, and let them warm a couple minutes. Almost as good as just-made.

Blueberry-Cheese Rolls Recipe - Kraft Recipes

Mad Cook 05-03-2014 04:21 PM

Quote:

Originally Posted by Cooking Goddess (Post 1361027)
Wow Greg, you've been busy enough for both of us - thanks. :wink: I hope you're taking time to breathe.

I always bake up the entire can of any biscuit, crescent roll, etc. I put the leftovers in a zip-lock bag and just keep them in the bread box or on the counter. When we want the leftovers, I either wrap them loosely in foil and pop into the toaster oven for about five minutes...or just nuke them for about 15 seconds each on power level 2.

You could always bake half of them as rolls for your meal and half as danish for dessert or, if you wrap them, for breakfast the next day. I've made this recipe with blueberries, blackberries, raspberries, cherries...you get the picture! When I have extras for the next day I'll just pop them into the preheated toaster oven on about 400, right on the rails of the rack, and let them warm a couple minutes. Almost as good as just-made.

Blueberry-Cheese Rolls Recipe - Kraft Recipes

Could they be baked and frozen until required?

Haven't seem Pilsbury dough products for years. They had a brief flourish here in the '60s IIRC

Cooking Goddess 05-03-2014 05:03 PM

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.

FWIW, I also add a little spice to the Kraft recipe - cinnamon, nutmeg, whatever you are in the mood for at the time. Actually, now that I think about it, you could probably make these savory by omitting the sugar and putting in zesty spices. Hmmm......


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