Rose’s Refrigerator Crescent Rolls

refridgerator crecent rolls


You can make this dough up to two days before you need it, then bake plenty, smell the heavenly scent, and watch them disappear!

4 1/2 to 5 cups flour (divided)
1/3 cup sugar
2 packages Fleischmann’s® RapidRise™ Yeast
1 teaspoon salt
3/4 cup milk
3/4 cup butter or margarine
1/2 cup water
3 eggs (divided – 2 for dough, 1 to brush on)

In large mixing bowl, combine 1 1/2 cups of the flour, sugar, undissolved yeast, and salt.
In small saucepan, heat milk, butter, and water until warm (105°F. to 115°F.).
Gradually add to dry ingredients; beat at medium speed of electric mixer for 2 minutes, scraping bowl occasionally.
Add 2 eggs and 1/2 cup of the flour; beat at high speed for 2 minutes.
With spoon, stir in enough remaining flour to make very stiff batter. This will take almost all of the flour. Any left (about 1/2 cup) you use to roll out the dough.
Smooth top of dough and grease the top. I do it right in the mixing bowl. Cover tightly with plastic wrap.
Refrigerate the dough for 2 hours or up to 2 days.
Punch down dough; divide in half.
On lightly floured surface, roll each half to 15-inch circle. Cut each circle into 12 wedges.
Roll up wedges from wide ends; curve to form crescents. Place with points down on greased baking sheets.
Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Lightly beat remaining egg; brush on rolls.
Bake in 375°F. oven for 15 minutes or until done, switching positions of sheets halfway through baking. Cool on wire racks.

Nutritional Information
Servings: 24 – 1 roll per serving
Calories: 162
Cholesterol: 37 mg
Fat: 7 g
Sodium: 108 mg
Carbohydrates: 21 g
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