Freezer Crescent Rolls
2015-02-21- Course: Main Course
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Ingredients
- 3 teaspoons active dry yeast
- 2 cups warm water (110 to 115 degrees)
- 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 to 6-1/2 cups all purpose flour.
Method
Step 1
In a large 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.
Step 2
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.
Step 3
cover and freeze. When firm, transfer to a large resealable plastic freezer bag. Freeze for up to 4 weeks.
Step 4
To use Frozen Rolls: Arrange the frozen rolls 2 inches apart on baking sheets coated with cooking spray. Cover and thaw in the refrigerator overnight. Let rise in a warm place for 1 hour or until doubles. Bake at 350 for 15-17 minutes or until golden
