* 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"
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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