Wednesday, December 19, 2012

Crescent Rolls for the Freezer

I posted this recipe some time ago because I thought the ingredients would yield a tender roll (any bread recipe with eggs, butter and potato flakes should yield a tender roll). Since that post I have actually made these rolls, twice. In the original recipe it does not call for a rise, let alone two rises, but my knowledge of bread says that allowing the dough to rise gives the finished product better taste. I just did the recipe again last night and baked about 6 of the rolls (mainly because my daughter said she'd been waiting to try them ever since I talked about making a batch!). They were delicious, with a light, tender crumb. So I'm changing the original recipe to reflect what I did.

3 teaspoons active dry yeastIMG_0890
2 cups warm water
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 teaspoon salt
6 to 6 1/2 cups all-purpose flour

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 but soft dough. NOTE: Less flour is better than adding too much. If your dough is too tacky, you can always add more flour, but if you've added too much flour. . .Yuck!  Turn dough into a large, greased bowl--not metal. Spray a piece of plastic wrap with oil and cover the top of the bowl. Set in a warm spot for 1 1/2 hours or until dough is double. Scrape dough out onto a good layer of flour only if it is feeling too sticky, knead it around a couple of times and place back into greased bowl and top with greased plastic wrap. Let it rise again until doubled.

Turn out onto lightly floured surface (Sil-pat works great for this!) Divide dough in half.  Roll each portion into a 12-inch circle; cut each circle into 16 wedges (pizza cuter works great for this).  Roll up wedges from the wide end and place point side down 2 inches apart on a waxed paper-lined baking sheets or greased cookie sheets.  Curve ends to form crescent shape. Place rolls in freezer for 30-40 minutes, then quickly transfer off the cookie sheets and into ziploc freezer bags.

To use Frozen Freezer Rolls:

Arrange frozen rolls 2 inches apart on baking sheets coated with nonstick cooking spray.  Cover with greased plastic wrap and thaw in refrigerator overnight.  Let rise in a warm place for 1 hour or until doubled.  Bake at 350 for 15-17 minutes or until golden brown.

Adapted from:

S. Dionne Moore is the author of the LaTisha Barnhart series of cozy mysteries:Murder on the Ol' BunionsPolly Dent Loses Grip and Your Goose is Cooked. Fun reads with lots of family, food, and attitude. Like LaTisha, S. Dionne loves to cook, and healthy recipes are a plus.


  1. I bet these taste better than the canned ones!

    ~Nancy Jill

  2. Wow Sandra! I am enjoying all your recipes. You're making me fat!