Before we know it THANKSGIVING will be here. If you are cooking the meal for a lot of people it really helps to get as much done prior to the day as possible. That’s where these homemade Crescent Rolls come in. They are not as hard as they look and are really good. I found this recipe quite a few years ago and I think they are fun to make. The neat thing about these rolls is that you can mix them up, cut them and shape them and then flash freeze them for future use.
3 teaspoons yeast
2 cups warm water
1/2 cup butter, room temp.
1/2 cup sugar
1/2 cup mashed potato flakes
2/3 cup nonfat dry milk powder
1 1/2 tsp salt
6 cups flour (sometimes you need 1/2 cup or so more!)
Dissolve yeast in warm water. Pour into mixing bowl. I use my kitchen aid but you don’t have to…this can all be done by hand. Add the butter, sugar, potato flakes, milk powder, salt, eggs and half of the flour. Beat until smooth. Stir in the remaining flour a little at a time….until you have a firm dough. (don’t overmix–you want light flaky crescents) If it is still really sticky add a little more flour. Turn out dough onto floured surface and knead 8-10 times. Divide dough in half.
Roll each half into 12 inch circles. Cut each circle into 16 wedges with a pizza cutter.
Roll up wedges starting at the wide end and place point side down on parchment paper lined sheet. Curve ends to form crescent shape.
Now, if you want to save them for future use like I am doing today. Arrange rolls on baking sheet-stick in freezer until frozen. Throw them in a ziplock bag and put back in the freezer!
To bake the frozen rolls–
Preheat oven 350 degrees. Arrange rolls 2-3 inches apart on parchment lined sheet. Cover and thaw in the refrigerator overnight. Let rise in a warm place for about an hour or doubled in size. Bake until golden brown–approximately 15 minutes.
Now you have ONE LESS thing to mix up on Thanksgiving…. that’s a good thing, right??
If you stopped by — let me know–I love hearing from you all! 🙂