Sunday, September 4, 2011

Freezer Crescent Rolls

3 tsp active dry yeast
2 cups warm water (110 - 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 tsp salt
6 to 6 1/2 cups all purpose flour

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.

Turn onto a heavily floured surface; knead 8 - 10 times.  Divide dough in half.  Roll each portion into a 12" circle.  Cut each circle into 16 wedges.  Roll up wedges from the wide ends and place point side down, 2 " apart on wax paper lined baking sheets.  Curve ends to form crescents.  Cover & freeze until firm.

To serve:  arrange frozen rolls 2" apart on baking sheet coated with cooking spray.  Cover & thaw in refrigerator overnight.  Let rise in warm place for 1 hour until doubled.  Bake at 350 degrees for 15 - 17 minutes, until golden brown.  Serve warm.

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