Freezer Crescent Rolls Recipe
- 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
- 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 to form a firm dough.
- 2. 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.
- 3. Cover and freeze. When firm, transfer to a large resealable plastic freezer bag. Freeze for up to 4 weeks.
- 4. To use frozen rolls: Arrange frozen rolls 2 in. apart on baking sheets coated with cooking spray. Cover and thaw in the refrigerator overnight.
- 5. Let rise in a warm place for 1 hour or until doubled. Bake at 350° for 15-17 minutes or until golden brown. Serve warm. Yield: 32 rolls.
1 each: 141 calories, 3g fat (2g saturated fat), 21mg cholesterol, 160mg sodium, 23g carbohydrate (5g sugars, 1g fiber), 4g protein Diabetic Exchanges:1-1/2 starch, 1/2 fat
Reviews for Freezer Crescent Rolls
"Made up the rolls Dec. 18th, froze as directed and took out of freezer 5 am this morning, Dec. 25th. Placed on parchment paper on cookie sheets and covered with dish towels til 10 am then popped in the oven as directed. First batch did not butter before baking, they came out much nicer, browned a bit, the buttered ones were pale. However they tripled or quadrupled in size, wonderfully fluffy and proud to take them to dinner at family home. So great for busy holidays!"
"I would like to note that the original recipe does call for the instant yeast that does not require proofing, as rharkless mentions she does in her preperation. Original recipe ALSO calls for rolling out the dough then spreading with a layer of melted butter, before being cut and rolled. We also butter the tops as they come out of the oven. *my mom is said aunt that Kristine speaks of. I have also cheated by substituting 2/3 cup of canned evaporated milk for the dry milk and 2/3 cup of water (I find I don't use a complete box of powdered milk in a year, so I don't like to waste it). I warm the canned milk a little before adding. I would also disagree with it being diabetic friendly (mmmm. . . white bread + potatoes+butter and trying to just eat one. . . ehhhhh bit of a stretch). I would and do suggest this recipe all the time. Just avoid adding too much flour."
"Was very easy to make and taste is out of this world soft and delicious. My freezer will always have these ready to eat. BTW, I put them out about 2 hours before putting in oven and they turned out perfect!"
"My first try at making crescent rolls, so maybe I'm off - but I did think they turned out more like potato rolls, too. Very yummy brushed with butter out of the oven. But I'll look for a recipe that has a lighter, more flaky consistency."
"I'm sure they will be very good - I;m going to make them this afternoon for use on Thanksgiving . For years have been making potato rolls from Betty Crocker cookbook, but these will be easier and faster."
"Absolutely fabulous recipe! The crescent rolls come out perfect and the dough makes fabulous cinnamon rolls too!"
"I absolutely love this recipe!!! I love how easy and convenient they are. The flavor reminds me more of a soft potato roll. My friend filled these with chicken salad once for a luncheon. YUM!"
"i LOVE these rolls. i like how they are simple to prepare, by using potato flakes and not prepared mashed potatoes. WHen i make crescent rolls i spread the circle with butter before i cut them in wedges and roll them up. by doing this it makes it so that after they are baked you can unroll them, it is something that we do in our family!"
"These rolls are very good, and I liked getting the potato taste without messing with actual mashed potatoes for the recipe. I changed the way it goes together to make it easier. I used instant yeast (the kind in the big bag, not the packets) so I was able to skip the proofing of the yeast in the water. Instead, I mixed the yeast in with all the other dry ingredients (except for the last 1 to 2 cups of flour) and gradually added the wet stuff to it. And as long as you use warm water (I just ran some hot water from the tap), its temp isn't a big issue since it's getting mixed in with the dry ingredients."