Frozen Crescent Rolls

These rolls are perfect for every occasion. You can use this recipe to make cinnamon rolls, too.


64 rolls


2 cups milk
2 (.25 ounce) packages active dry yeast
1 cup granulated (white) sugar
1 cup shortening
2 teaspoons salt
6 large eggs, beaten
9 cups all-purpose flour, divided
1/2 cup butter or margarine, melted


Heat milk to (110°F to 115°F/43°C to 46°C). Add yeast; stir until dissolved. In large mixing bowl, cream sugar, shortening and salt. Add eggs; mix well. Add half the flour; then add milk mixture, mixing until flour is moistened. Add remaining flour by hand. Turn out dough onto floured surface. Knead until smooth and elastic, about 6 to 8 minutes.

Place dough in greased bowl; cover and let rise in warm place until doubled, about 1 1/2 hours. Divide dough into 4 parts. Roll each into a circle and brush with melted butter. Cut each circle into 16 pie-shaped pieces. Roll each piece into a crescent, starting at wide end. Place on baking sheet and freeze immediately.

When frozen, place in plastic freezer bags and seal. Store in freezer until for up to 4 weeks.

To bake: Preheat oven to 350°F (177°C). Place on greased baking sheet and cover; let rise until doubled, about 3 to 4 hours. Bake for 12 to 15 minutes.

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