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Freezer Crescent Rolls

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 17 Apr 2018 12:46:36 -0700
v118.n015.3
* Exported from MasterCook *

                          Rolls, Freezer Crescent

Recipe By     :mommyskitchen.net
Serving Size  : 32    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                 Hand Made                       Low Fat
                 Posted                          Potatoes
                 Side Dish                       Snacks
                 Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3          teaspoons  active dry yeast
   2               cups  warm water -- (110 to 115F)
      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               cups  all-purpose flour -- to 6 1/2C

The rolls turned out so soft and buttery tasting.

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 
dough (use a heavy duty stand aid mixer).

Divide dough in half.

Roll up wedges from the wide end and place point side down 2" apart 
on waxed paper-lined baking sheets. Curve ends to form crescent shape.

Turn onto a heavily floured surface; knead 8-10 times.

After kneading divide the dough in half.

Roll each portion into a 12" circle; cut each circle into 16 wedges 
(pizza cutter works great for this).

Curve ends to form crescent shape.

Can bake one tray and freeze the other. To freeze rolls, cover and 
freeze. When firm, transfer to a large resealable plastic freezer 
bag. Date and freeze for up to 4 weeks.

See the note at the end of this recipe on how to use prepare frozen 
rolls for use.

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

Serve warm. Makes 32 rolls.

To use Frozen Freezer Rolls:
Arrange frozen rolls 2" apart on baking sheets coated with nonstick 
cooking spray. Cover and thaw in refrigerator overnight. Let rise in 
a warm place for 1 hour or until doubled. Bake at 350F for 15-17 
minutes or until golden brown.

NOTE: I liked this recipe for a variety of reasons. One because they 
turned out so perfect. Two they utilize dry powdered milk and mashed 
potato flakes, I love potato rolls. Plus I had a lot of powdered milk 
to use that I set aside for cooking and baking purposes and this 
recipe called for dry powdered milk. I try and use the powdered milk 
instead of regular milk for cooking and baking.

And the third and final reason is because you can flash freeze these 
rolls for a later date. So when you want some fresh rolls, just thaw 
the rolls in the refrigerator overnight. The next day let them rise 
and bake. I love having fresh baked rolls on had to grab in a flash. 
So all in all this is a quick and yummy roll recipe to make. As I was 
preparing these rolls to flash freeze for storage it got me thinking 
that maybe i could roll some of the dough out spread some butter and 
add cinnamon and sugar to make cinnamon rolls. Cut into rolls and 
then flash freeze them to use for another day. Then I would have a 
quick batch of breakfast rolls on hand for drop in guests. I am going 
to give it a try next time I make this recipe. This time I baked up 
half of the crescents and froze the other half.

Source:
   "Taste of Home 2008 Annual Recipe Book"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 136 Calories; 3g Fat (22.9% 
calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 
21mg Cholesterol; 143mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 2013 -1101