Crescent Rolls

We made these at our last cooking night... time consuming, but delicious!

Freezer Crescent Rolls

3 teaspoons active dry yeast

2 cups warm water

½ cup butter, softened

2/3 cup nonfat dry milk powder

½ cup sugar

½ cup mashed potato flakes

2 eggs

1 ½ teaspoons salt

6 to 6 ½ cups flour, divided

In 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 waxed paper lined baking sheets. Curve ends to form crescents. Cover and freeze. When firm, transfer to a large, re-sealable plastic freezer bag.

To use frozen rolls: arrange frozen rolls 2” apart on baking sheets coated with cooking spray. Cover and thaw in the refrigerator overnight. 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. Makes 32 rolls.