Frozen Crescent Rolls Recipe

5 3 3
Frozen Crescent Rolls Recipe
Frozen Crescent Rolls Recipe photo by Taste of Home
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Frozen Crescent Rolls Recipe

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5 3 3
Publisher Photo
I've made lots of homemade bread, but this recipe is my favorite - and my family's favorite, too! I usually triple the recipe and make a batch of dough ahead for holidays. I use this recipe to make cinnamon rolls, too.
MAKES:
64 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min. + freezing
MAKES:
64 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min. + freezing

Ingredients

  • 2 cups warm whole milk (110° to 115°)
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup sugar
  • 1 cup shortening
  • 2 teaspoons salt
  • 6 large eggs, beaten
  • 9 cups all-purpose flour, divided
  • 1/2 cup butter, melted

Directions

In a bowl, combine milk and yeast; stir until dissolved. In large bowl, cream the sugar, shortening and salt. Add eggs; mix well. Add half the flour; then add milk mixture, mixing until flour is moistened. Add remaining flour by hand.
Turn out dough onto floured surface. Knead until smooth and elastic, about 6-8 minutes. Place dough in greased bowl; cover and let rise in warm place until doubled, about 1-1/2 hours. Divide dough into four parts. Roll each into a circle and brush with melted butter. Cut each circle into 16 wedges. Roll each piece into a crescent, starting at wide end. Place on baking sheet and freeze immediately.
When frozen, place in plastic freezer bags and seal. Store in the freezer for up to 4 weeks. To bake, place on greased baking sheets and cover; let rise until doubled, about 3-4 hours. Bake at 350° for 12-15 minutes. Yield: 64 rolls.
Originally published as Frozen Crescent Rolls in Country Extra November 1990, p49

Nutritional Facts

1 each: 128 calories, 5g fat (2g saturated fat), 25mg cholesterol, 98mg sodium, 17g carbohydrate (4g sugars, 0 fiber), 3g protein.

  • 2 cups warm whole milk (110° to 115°)
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup sugar
  • 1 cup shortening
  • 2 teaspoons salt
  • 6 large eggs, beaten
  • 9 cups all-purpose flour, divided
  • 1/2 cup butter, melted
  1. In a bowl, combine milk and yeast; stir until dissolved. In large bowl, cream the sugar, shortening and salt. Add eggs; mix well. Add half the flour; then add milk mixture, mixing until flour is moistened. Add remaining flour by hand.
  2. Turn out dough onto floured surface. Knead until smooth and elastic, about 6-8 minutes. Place dough in greased bowl; cover and let rise in warm place until doubled, about 1-1/2 hours. Divide dough into four parts. Roll each into a circle and brush with melted butter. Cut each circle into 16 wedges. Roll each piece into a crescent, starting at wide end. Place on baking sheet and freeze immediately.
  3. When frozen, place in plastic freezer bags and seal. Store in the freezer for up to 4 weeks. To bake, place on greased baking sheets and cover; let rise until doubled, about 3-4 hours. Bake at 350° for 12-15 minutes. Yield: 64 rolls.
Originally published as Frozen Crescent Rolls in Country Extra November 1990, p49

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angelawood1 User ID: 3174058 215705
Reviewed Dec. 23, 2014

"I make these for every holiday meal! My family loves them and they are so easy for me to make. I have found out that if you freeze them for more than a month, they don't rise very well."

MY REVIEW
the4taals User ID: 2858961 9924
Reviewed Aug. 3, 2014

"I halved the recipe and made the dough in my bread machine, I used butter for the shortening, my family really enjoyed these, I am making more now to stock up my freezer!"

MY REVIEW
TamaraLynn User ID: 36443 16107
Reviewed Dec. 25, 2011

"This is a very nice dough, easy work with. The taste is wonderful. I cut each wedge into 12 pieces to make a little bit larger roll."

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