Homemade Crescent Rolls

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Mix the yeast with sugar #1 and water.
2. Add melted butter #1 (make sure this is cool enough to add or it will kill the yeast).
3. Add the sugar #2 and beaten eggs; mix well with wire whip or hand mixer.
4. Add flour #1 and salt and mix again with whip or mixer.
5. Add flour #2 and mix with wooden spoon until completely mixed together.
6. It will form a huge ball. Now just cover it over with lid or plastic wrap and let it rise until double in bulk ( about 2 hours depending on temperature of house).
7. After it rises, it can either be rolled out, or punched down (don’t knead) and placed covered in refrigerator. Dough will be good up to 4 days in refrigerator.
8. To Roll Out: On a floured surface, divide dough into sections rolling each into a circle leaving dough 1/4 – 1/3 inch thick.
9. Brush circle with melted butter #2; cut like a pie into pieces.
10. Roll up, starting from wide end, to point.
11. Place on greased cookie sheet with point-face-down on pan. I use ungreased parchment paper and love it.
12. Cover with towel and let rise (2-4 hours depending on whether dough was refrigerated or frozen).
13. Bake at 400 degrees for 10 minutes (no longer).
14. Brush with melted butter #3 and enjoy.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Mix the yeast with sugar #1 and water.
2. Add melted butter #1 (make sure this is cool enough to add or it will kill the yeast).
3. Add the sugar #2 and beaten eggs; mix well with wire whip or hand mixer.
4. Add flour #1 and salt and mix again with whip or mixer.
5. Add flour #2 and mix with wooden spoon until completely mixed together.
6. It will form a huge ball. Now just cover it over with lid or plastic wrap and let it rise until double in bulk ( about 2 hours depending on temperature of house).
7. After it rises, it can either be rolled out, or punched down (don’t knead) and placed covered in refrigerator. Dough will be good up to 4 days in refrigerator.
8. To Roll Out: On a floured surface, divide dough into sections rolling each into a circle leaving dough 1/4 – 1/3 inch thick.
9. Brush each circle with melted butter #2; cut like a pie into pieces.
10. Roll up, starting from wide end, to point.
11. Place on greased cookie sheet with point-face-down on pan. I use ungreased parchment paper and love it.
12. Cover with towel and let rise (2-4 hours depending on whether dough was refrigerated or frozen).
13. Cook the rolls as directed below OR if using the dough in recipes as indicated, cover and refrigerate until needed.
14. Bake at 400 degrees for 10 minutes (no longer).
15. Brush with melted butter #3 and enjoy.
16. Let cool.
17. Divide among indicated number of freezer bags, label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Countertop
2. Serve at room temperature or heat for a few seconds in microwave.