Mommy's Kitchen - Recipes From my Texas Kitchen: Freezer Crescent Rolls & Interview


Monday, April 20, 2009

Freezer Crescent Rolls & Interview

First off I want to thank Tiffany over at Eat at Home. She did a interview with five of her favorite Food Bloggers. I am so touched that I was chosen as one of her favorite fives!!! The interview was about getting dinner on the table for our families and what a tough job it can be. She wanted to know how we accomplish the task and what meals we chose. Head over to Eat at Home and check out our answers. Thanks Tiffany I had fun, now on to the rolls.

To me there is nothing better than fresh hot homemade bread or rolls. This recipe for Freezer Crescent Rolls is such a awesome recipe. The rolls turned out so soft and buttery tasting. I got this recipe from Stephanie over at Fun Food’s on a Budget who, got this recipe from a Taste of Home 2008 Annual Recipe Book. The picture of Stephanie's rolls made me practically drool all over my keyboard. I knew I had to make them. 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. Homemade bread and rolls are my weakness,
what type of food is your weakness?

Handy Helper Carson is helping mommy out today. He is such a ham when it comes to the camera!!!


These are the ingredients you will need:
All purpose flour, sugar, yeast, powdered milk, instant potato flakes, salt, eggs, water and butter.

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




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


Then after kneading divide the dough in half.



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


Roll up wedges from the wide end and place point side down 2 inches apart on waxed paper-lined baking sheets. Curve ends to form crescent shape. At this point I wanted to 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 350 for 15-17 minutes or until golden brown.



Serve warm. Makes 32 rolls.




Freezer Crescent Rolls

3 tsp. active dry yeast
2 cups warm water (110 to 115 degrees)
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 tsp salt
6 to 6 1/2 cups all-purpose flour

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 (for this I used my mom's heavy duty Kitchen aid mixer. I love that mixer).Turn onto a heavily floured surface; knead 8-10 times. Divide dough in half. Roll each portion into a 12-inch circle; cut each circle into 16 wedges (pizza cutter works great for this). Roll up wedges from the wide end and place point side down 2 inches apart on waxed paper-lined baking sheets. Curve ends to form crescent shape.



To use Frozen Freezer Rolls:

Arrange frozen rolls 2 inches 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 350 for 15-17 minutes or until golden brown.


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6 comments:

Heidi said... #

What a great idea! Who doesn't want to be able to eat yummy, fresh, hot rolls when they're in a time crunch? I can't wait to try these :) Thanks for the great recipes! I really enjoy reading all your posts.

McBee said... #

Those look soooo yummy (So do the cresent rolls made with cake mix-what a cool idea!)

Krystal said... #

Yum! I love anything I can freeze and use later. and as for my food weakness. . .food in general is my weakness. . .I love it all!

Debbie said... #

I have to pick one weakness? I have a horrible sweet tooth, so it's probaby the desserts.
the rolls look so yummy!!

moderate Sherri said... #

These are making me pretty weak kneed, but usually, anything cheesy melts me.

My New 30 said... #

Oh my goodness Tina - those look SO good. Course I'm such a bread junkie that I could probably eat that whole plate!! I am definitely gonna try these.

Mary