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.
I love these crescent rolls because they are so easy to make and are fluffy and delicious. They are the perfect side dish to any meal, I especially love to make them as a Sunday dinner side. The warm buttery smell fills the house as they bake and brings the whole family to the dinner table. It’s impossible to eat just one, watch out because it is hard to resist having just one more!
Can Crescent Roll Dough Be Frozen?
Did you know that you can freeze crescent roll dough? This recipe makes a large batch, so I like to freeze half of the dough after rolling them into crescents. When you’re ready to use them, just thaw the rolls, let them rise, and bake!
How to Make Homemade Crescent Rolls
Homemade Crescent Rolls
INGREDIENTS
INSTRUCTIONS
- In large bowl, dissolve yeast in warm water. Add the butter, dry milk powder, sugar, potato flakes, eggs, salt, and some flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
- Turn onto a heavily floured surface; knead 8-10 times. Roll into two 12in. circles and cut each circle into 12 wedges. Roll up wedges, starting at widest end first, to form a crescent shape.
- Let rise in a warm place for 1 hour or until doubled. Bake @ 350 degrees for 15-17 minutes or until golden brown.
Cher says
September 12, 2012 at 5:09 pmThe family gave this one a big thumbs up. This was delicious and very easy. I will definitely make these again.
FYI, I didnt have the dry milk powder. I only noticed it after I started making it. I left it out, and they were still fantastic. I will try it again with the milk powder.
aleatha says
February 26, 2013 at 3:40 pmJust put everything together and now they’re sitting to rise. I accidentally doubled the yeast (tbsp vs tsp) right from the start, so I just went from there. what a huuuge batch! Ive got 2/3 of it in the freezer. Thank you so much for posting this! I’m excited to feed the man well tonight!
Karen C says
March 6, 2013 at 3:31 pmMade a batch today and I love the flavor of the dough. I froze half the batch. Was very easy and liked the one raise process. I love to bake and usually use my sister-in-law’s bun recipe. This may be my new go to one.
carrian says
November 9, 2013 at 9:08 pmthese look awesome! Sharing on fb next week!
Erica says
November 10, 2013 at 2:56 pmThanks Cariann!!! I just made your pumpkin marshmallow cookies at ohsweetbasil.com and they were amazing!
Crystal says
December 3, 2013 at 12:49 pmCan I use powdered buttermilk?
Fabeha says
June 15, 2014 at 10:37 amCan you plz elaborate mashed potato flakes….do we grate raw potato or boil and then mash it?
Erica says
June 15, 2014 at 9:20 pmThey are usually in a box. They are sold as dry potato flakes and you add water to make them mashed potatoes.
Carole says
November 24, 2014 at 6:32 pmHow are these if you bake them first, then freeze them & reheat them when needed?
Erica says
November 27, 2014 at 1:36 pmHaven’t tried it that way before but I am sure they will be fine! If you try it let us know how it turns out
Brenda says
March 23, 2016 at 12:47 pmCan I use a stand mixer and if I do, how would that change the directions?