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TEST KITCHEN APPROVED

Freezer Crescent Rolls

Name: Freezer Crescent Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 32 rolls
Ingredients: 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

TEST KITCHEN APPROVED

7 Reviews

Total Time:Prep: 30 min. + freezing Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Kristine Buck

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 25, 2022

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.”

To bake rolls without freezing: Prepare and shape rolls as directed; arrange 2 in. apart on greased baking sheets. Cover with lightly greased plastic wrap; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown, 15-17 minutes.

TEST KITCHEN APPROVED

Freezer Crescent Rolls

7 Reviews Add your review

Yield:32 rolls

Prep:30 min

Cook:15 min

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Ingredients

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

Text Ingredients

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Directions

1
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.

2
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; let rise in a warm place until doubled, about 1 hour.
3
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 waxed paper-lined baking sheets, point side down; curve to form crescents. Freeze until firm. Transfer to airtight freezer containers; freeze up to 4 weeks.
4
To use frozen rolls: Arrange frozen rolls 2 in. apart on greased baking sheets. Cover with lightly greased waxed paper; 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.