Freezer Potato Crescent Rolls
These are best served out of the oven
Yield 32 rolls
INGREDIENTS:
3-1/4 teaspoons active dry yeast (do not use quick rise or bread machine yeast)
2 cups warm water (110 degrees to 115 degrees, or do the baby bottle wrist test)
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup instant mashed potato flakes(do not use mashed potatoes)
2 large eggs
1-1/2 teaspoons salt
6 to 6-1/2 cups all-purpose flour, or as needed
INSTRUCTIONS:—————————————
In a large bowl dissolve yeast in warm water.
Add in soft butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour; using the beater blade beat until smooth.
Stir in enough remaining flour to form a firm dough.
Turn onto a heavily floured surface or attach the kneader blade of your heavy duty stand mixer and knead until smooth or by hand on a heavily-floured board for about 10-12 times.
Divide dough in half.
Roll each portion into a 12-inch circle.
Cut each circle into 16 wedges.
Roll up wedges from the wide ends and place point side down 2 inches apart on waxed paper-lined baking sheets, then curve ends to form crescents.
Cover and freeze.
When firm transfer to a large resealable plastic freezer bag and freeze for up to 6 weeks.
To use frozen rolls: arrange frozen rolls 2 inches apart on baking sheets coated with cooking spray, then cover with a clean dry tea towel and thaw in the refrigerator overnight.
Let rise in a warm place for 1 hour or until doubled.
Bake in a preheated 350 degree F oven for 15-17 minutes or until golden brown.
Posted on www.recipezazz.com
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