Homemade Crescent Rolls
User Reviews
5.0
30 reviews
Excellent
Homemade Crescent Rolls
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These Homemade Crescent Rolls are light and fluffy and flakey! This recipe makes a large batch, great for a crowd or for freezing some for later.
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Ingredients
- 3 teaspoons yeast
- 2 cups warm water
- 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 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.
Equipments used:
Notes
- Using too much flour can make the rolls too stiff or tough. Rolls are better with a softer dough.
- Using mashed potato flakes will help make these the softest, flakiest, most delicious rolls you've ever tasted. Any kind of instant potato flakes will work just fine. A bag of potato flakes will last for several batches of these rolls.
- This recipe makes a lot of dough, and I even like to double the batch so I can freeze about half of it after rolling the dough into crescents. Once they're formed, freeze them on a cookie sheet, then store in a freezer safe container for up to two months. When you're ready to use them, just thaw the rolls on a greased cookie sheet, allow them to rise, then bake.
Nutrition Information
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Calories
202kcal
(10%)
Carbohydrates
33g
(11%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
26mg
(9%)
Sodium
207mg
(9%)
Potassium
126mg
(4%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
230IU
(5%)
Vitamin C
1mg
(1%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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