- 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
- 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 with plastic wrap; 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 wax paper-lined baking sheets, point side down; curve to form crescents. Freeze until firm. Transfer to resealable plastic freezer bags; freeze up to 4 weeks.
- To use frozen rolls: Arrange frozen rolls 2 in. apart on greased baking sheets. Cover with lightly greased plastic wrap; 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. Yield: 32 rolls.
Reviews forFreezer 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 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."