These homemade flaky crescent rolls are great for Thanksgiving, Christmas, or Easter Dinner! Since this recipe makes 32 rolls in one batch, I make this once a year and freeze the extra for another holiday dinner. Talk about a big time saver! I also give instructions on how to freeze and unfreeze the rolls.
In a mixing bowl, dissolve yeast and sugar in warm water. Set aside for 10 minutes. Once it is nice and foamy, it is ready.
Add the butter, milk powder, potato flakes, eggs, salt, and 3 cups flour.
Stir in enough remaining flour to firm up the dough. (I use my Kitchen Aid Mixer for this recipe.)
Knead dough onto a floured surface; 8 to 10 times. Divide dough in half.
Roll each dough portion into a 12-inch circle with a rolling pin; cut each circle into 16 wedges with a pizza cutter.
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 a crescent shape.
If you are planning to bake the rolls, preheat the oven to 350°F degrees.
Let the rolls rise in a warm place for 1 hour or until doubled.
Bake at 350°F for 12-15 minutes or until golden brown. Then transfer them to a baking rack to cool completely. Store in an airtight container.
Notes
How to freeze Crescent Rolls:
Once the rolls are done rising, place the baking sheet of rolls you want to save in the freezer. Make sure the baking sheets are sitting flat and nothing will fall on the rolls. Half of the frosting can be frozen is a small ziplock bag to go with the rolls. Wait two hours before removing the rolls from the freezer. Transfer the rolls to a large ziplock and remove excess air from the bag. Put the rolls back into the freezer for later use.
How to use frozen Crescent Rolls:
Arrange frozen rolls 2 inches apart on baking sheets coated with nonstick cooking spray. Cover and thaw in refrigerator overnight. Bake at 350 for 15-17 minutes or until golden brown. Then transfer them to a baking rack to cool completely. Store in an airtight container.