Homemade Crescent Rolls
User Reviews
5
Homemade Crescent Rolls
Description
The recipe combines warm water and yeast with dry milk powder, sugar, potato flakes, eggs, and butter to create a smooth dough. After kneading with additional flour, the dough is rested to double in size. Divided into two balls, each is rolled into a 14-inch circle, cut into 12 wedges, and each wedge rolled from the widest end to form crescents. Baking yields golden, flaky rolls that are soft inside.
The use of instant mashed potato flakes contributes to a moist texture and tenderness uncommon in typical yeast rolls. The process involves resting the rolls before baking to develop flavor and rise. This dough can be prepared in bulk, and shaped rolls can be frozen on a sheet before storage, allowing baking fresh from frozen after thawing and rising.
Care should be taken not to use too much flour, as this will toughen the rolls. The recipe produces a large batch, suitable for multiple uses or freezing. Allowing the crescent rolls to rise fully before baking ensures lightness, and brushing with melted butter after formation can enhance flavor and color.
Ingredients
- 3 teaspoons yeast
- 2 cups water warm
- 1/2 cup butter softened
- 2/3 cup nonfat dry milk powder
- 1/2 cup sugar
- 1/2 cup potato flakes mashed
- 2 egg
- 1 1/2 teaspoon salt
- 6-6 1/2 cups flour
- 1 tablespoon butter melted
Instructions
- In large bowl, dissolve yeast in warm water and let it sit for 5 minutes. Add the softened butter, dry milk powder, sugar, potato flakes, eggs, salt, and 2 cups of flour. Beat until smooth with whisk or paddle on your mixer.
- Using a stand mixer with a dough hook, add remaining flour 1 cup at a time until the dough pulls away from the sides. Knead for 5-6 minutes to form a firm dough.
- Shape the dough into a ball. Grease a large bowl and place dough ball in the bowl rolling the top in oil. Cover with a clean towel or plastic wrap.
- Allow the dough to rise in a warm place for about 1 hour or until dough has doubled in size.
- Punch down the dough and separate the into two balls.
- On a lightly floured surface, roll the dough into two 14 inch wide circles and cut each circle into 12 wedges with a pizza cutter.
- Roll up wedges, starting at widest end first, to form a crescent shape.
- Place crescent rolls on a parchment or silicone lined baking sheet, cover, and let the rolls rise for 30 minutes in a warm place. Preheat your oven to 350 degrees during this time. This is a short rise because they will get bigger as they bake.
- Bake at 350 degrees for 15-17 minutes or until golden brown. Remove from the oven and brush with melted butter on the tops while they are hot. Serve warm.
Notes
- Use mashed potato flakes to achieve soft, flaky rolls with tender crumb.
- Avoid adding too much flour to prevent stiff or tough dough.
- You can freeze shaped crescent rolls on a sheet then store in an airtight container for up to two months.
- Thaw frozen rolls on a greased sheet, allow them to rise, then bake as usual.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 207mg | 9% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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