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Freezer Crescent Rolls

 Freezer Crescent Rolls
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.”
32 ServingsPrep: 30 min. + freezing Bake: 15 min.


  • 3 teaspoons 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 eggs
  • 1-1/2 teaspoons salt
  • 6 to 6-1/2 cups all-purpose flour


  • 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 to form a firm dough.
  • Turn onto a heavily floured surface; knead 8-10 times. Divide dough
  • in half. Roll each portion into a 12-in. circle; cut each circle
  • into 16 wedges. Roll up wedges from the wide ends and place point
  • side down 2 in. apart on waxed paper-lined baking sheets. Curve ends
  • to form crescents.
  • Cover and freeze. When firm, transfer to a large resealable plastic
  • freezer bag. Freeze for up to 4 weeks.
  • To use frozen rolls: Arrange frozen rolls 2 in. apart on baking
  • sheets coated with cooking spray. Cover and thaw in the refrigerator
  • overnight.
  • Let rise in a warm place for 1 hour or until doubled. Bake at

2 of 2

Freezer Crescent Rolls (continued)

Directions (continued)

  • 350° for 15-17 minutes or until golden brown. Serve warm. Yield:
  • 32 rolls.
Nutritional Facts: 1 roll equals 141 calories, 3 g fat (2 g saturated fat), 21 mg cholesterol, 160 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.