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5* Freezer Crescent Rolls

Source of Recipe

.
5* Freezer Crescent Rolls

Taste of Home October/November 2007
9 reviews rate this recipe 5 Stars!
Exchanges
Prep: 30 min. + freezing Bake: 15 min.
Yield: 32 rolls.

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.”

Ingredients:
• 3 teaspoons 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 eggs
• 1-1/2 teaspoons salt
• 6 to 6-1/2 cups all-purpose flour

Directions:
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.

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.

3. Cover and freeze. When firm, transfer to a large resealable plastic freezer bag. Freeze for up to 4 weeks.

4. To use frozen rolls: Arrange frozen rolls 2 in. apart on baking sheets coated with cooking spray. Cover and thaw in the refrigerator overnight.

5. Let rise in a warm place for 1 hour or until doubled. Bake at 350° for 15-17 minutes or until golden brown. Serve warm.

1 roll equals 141 calories, 3 g fat (2 g saturated fat), 21 mg cholesterol, 160 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein. ++++ Diabetic Exchanges: 1-1/2 starch, 1/2 fat.