Best Freezer Crescent Rolls Recipes

FREEZER CRESCENT ROLLS

Freezer Crescent Rolls image

Bake up sweet convenience with this freezer-friendly dough from Kristine Buck of Payson, Utah. "This recipe was handed down to me from my aunt, an awesome cook!" says Kristine. "I love having homemade rolls available anytime I want...especially during the holidays."

Provided by Taste of Home

Time 45m

Yield 32 rolls.

Number Of Ingredients 9

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup mashed potato flakes
2 large eggs
1-1/2 teaspoons salt
6 to 6-1/2 cups all-purpose flour

Steps:

In a large bowl, dissolve yeast in warm water. Add butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each into 16 wedges. Roll up wedges from the wide ends. Place on waxed paper-lined baking sheets, point side down; curve to form crescents. Freeze until firm. Transfer to airtight freezer containers; freeze up to 4 weeks., To use frozen rolls: Arrange frozen rolls 2 in. apart on greased baking sheets. Cover with lightly greased waxed paper; thaw in the refrigerator overnight. To bake, preheat oven to 350°. Let rolls rise in a warm place until doubled, about 1 hour. Bake until golden brown, 15-17 minutes. Serve warm.

Nutrition Facts : Calories 137 calories, Fat 3g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 147mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

FREEZER CRESCENT ROLLS RECIPE

FREEZER CRESCENT ROLLS RECIPE image

Number Of Ingredients 9

Ingredients

3 teaspoons active dry yeast
2 cups warm water (110 to 115 degrees)
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup mashed potato flakes
2 eggs
1 1/2 teaspoons salt
6 to 6 1/2 cups all-purpose flour

Steps:

Step 1 In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, potato flakes, eggs, salt, and 3 cups flour. Beat until smooth. Stir in enough remaining flour (3 to 3 1/2 cups) to form a firm dough. Step 2 Turn onto a heavily floured surface; knead 8-10 times. Divide dough in half. Roll each portion into a 12 inch circle; cut each circle into 16 wedges. Roll up wedges from the wide ends and place point side down 2 inch apart on waxed paper-lined baking sheets. Curve ends to form crescents. Step 3 Cover and freeze. When firm, transfer to a large resealable plastic freezer bag. Freeze for up to four weeks. Step 4 To use frozen rolls: Arrange frozen rolls 2 inches apart on baking sheets coated with cooking spray. Cover and thaw in the refridgerator overnight Step 5 Let rise in a warm place for 1 hour or until doubled. Bak at 350 for 15-17 minutes or until golden brown.