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Once you try our Make Ahead Crescent Rolls, that store bought, canned variety will just never be the same. Sorry not sorry! Crescent Rolls, sometimes called Butterhorns are a fairly simple yeast bread. This beautiful bread bakes up pillowy soft with a subtle sweetness in flavor. Golden and buttery, these versatile rolls make a fabulous addition to brunch or a holiday meal. But since they can be made ahead of time and frozen, it’s easy to enjoy this wonderful lil bun any night of the week. This one’s a classic that you’ll want to hang on to forever.

Here’s all you’ll need: yeast, water, milk, shortening, sugar, eggs, salt, flour, and butter.

Let’s get rollin’! Do you see what I did there?!? In a large bowl, dissolve the yeast in warm water. It’s always a good idea to proof the yeast. The idea of proofing the yeast is just a way to prove the yeast is still active. Sprinkle the yeast over top of the surface of the water and let it sit for a few minutes. If the yeast begins to foam, it indicates that the yeast is still good. No foam? You might want to try another batch of yeast.

Next mix in the warm milk (nuke it in the microwave for about a minute), shortening, sugar, eggs, salt and 2 cups flour using a hand mixer on a low speed. You’ll see a dough begin to form.

Add the remaining flour by hand. Knead the dough lightly until all of the flour has been absorbed into the dough. Kneading dough activates the gluten, resulting in bread and rolls that are light, airy, and chewy. Your hands will get a little messy which is why I think kneading is the perfect time to bring in those cute little kitchen helpers, in my case the nieces and nephews. The resulting dough will be soft and just a little bit sticky.

Cover the dough and let it rise in a warm place (think near the oven if it’s a baking day) until it has doubled in size, or about 2 hours. Since you’ve got some time to kill, why not whip up a batch of our Tomato Basil Soup or maybe even some Broccoli Cheese Soup? Did I mention crescent rolls are perfect for dunking?

Punch down the dough and divide it into 2 equal parts. Right hook, upper cut, now’s the time to get all those aggressions out! Kidding!!

Shape each portion of dough into a ball. Roll each portion into a 9 inch circle. A silicone baking mat is a great tool to have when working with dough. But if you’re not that fancy yet, you can gauge your circle size against a 9 inch baking pan for reference. Brush the dough with melted butter.

Next cut the dough into 8 pie-shaped wedges. My first instinct for cutting dough was always a sharp knife, but a pizza cutter actually makes the perfect tool. It seems so obvious now that I’m sharing my secret with you guys!!

Lastly roll up the dough, starting with the wider side to form that crescent roll shape. Be sure to pinch the tip seal, otherwise these babies will completely unravel in the oven. It’s also helpful to bake them with the tip tucked slightly underneath the roll. Place the crescent rolls on a baking sheet lined with parchment paper (for best results). Bake immediately in a 375 degree preheated oven for 12-15 minutes or until golden brown.

Or if you’d like to freeze some to save for a later date, which I highly recommend that you do, skip the baking time for the moment. Store in ziplock bags in the freezer for up to 4 weeks. When you’re ready to use, place on a baking sheet and thaw for 5 hours or until doubled in size. Bake as directed and enjoy!

You may as well just go ahead and double the batch right now because your family will be begging for seconds! Breakfast, lunch, and dinner…it’s always the perfect time for crescent rolls!

Make Ahead Crescent Rolls

March 12, 2019

Servings: 16

Difficulty: Easy

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By: Lisa

Ingredients

• 1 packages (or 2-1/2 teaspoons) active dry yeast
• 1/4 cup warm water
• 1 cups warm 2% milk
• 1/2 cup shortening
• 1/2 cup sugar
• 3 eggs
• 1 teaspoon salt
• 4-1/2 cups all-purpose flour, divided
• 2 tablespoons butter, melted

Directions

• Step 1 In a large bowl, dissolve the yeast in warm water. Mix in the warm milk, shortening, sugar, eggs, salt and 2 cups flour using a hand mixer on a low speed.
• Step 2 Add the remaining flour by hand. Knead the dough lightly until all of the flour has been absorbed into the dough.
• Step 3 Cover the dough and let it rise in a warm place until doubled in size, about 2 hours.
• Step 4 Punch down the dough and divide it into 2 equal parts.
• Step 5 Shape each portion of dough into a ball. Roll each portion into a 9 inch circle. Brush the dough with melted butter.
• Step 6 Cut the dough into 8 pie-shaped wedges. Roll up the dough, starting with the wider side to form that crescent roll shape. Be sure to pinch the tip seal.
• Step 7 Place the crescent rolls on a baking sheet lined with parchment paper. Bake immediately in a 375 degree preheated oven for 12-15 minutes or until golden brown.
• Step 8 Or if you’d like to freeze some to save for a later date, skip the baking time. Store the uncooked rolls in ziplock bags in the freezer for up to 4 weeks. When you’re ready to use, place on a baking sheet and thaw for 5 hours or until doubled in size. Bake as directed and enjoy!

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