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

Previous Next

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.