Freezer Crescent Rolls

By Christie

Bake up sweet convenience with this freezer-friendly dough. Having homemade rolls available after a busy day is a good thing.

Ingredients

• 3 teaspoons active dry yeast
• 2 cups warm water (110º - 115º)
• 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 - 6 1/2 cups all purpose flour

Details

Servings 32

Preparation

Step 1

In a large mixing 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 re-sealable plastic freezer bag. Freeze for up to 4 weeks.

To use frozen rolls: Arrange frozen rolls 2 in. apart on baking sheets coated with non-stick cooking spray. Cover and thaw in refrigerator overnight.
Let rise in a warm place for 1 hour or until doubled. Bake at 350ºF. for 15-17 minutes or until golden brown. Serve warm.