There is nothing better than a warm buttery crescent roll. This is a family favorite recipe that has been passed around for years. Once you’ve tried it, you won’t want to use another roll recipe! It also makes amazing cinnamon rolls. Save money on yeast by using this coupon: $0.40/1 Fleischmann's Yeast Package, 0.75 or 4 dry ounces, OR (1) Karo Syrup, 16 or 32 fl oz, Limit one coupon per household from RP 3/10 (exp 8/30)
3 cups scalded milk – $0.56
1 cup potato flakes or buds – $0.57
3/4 cup sugar – $0.45
3/4 cup butter – $0.75
1 Tbsp salt – $0.05
4 eggs, beaten – $0.88
1 1/2 Tbsp yeast – $0.60
7 to 7 1/2 cups flour – $1.33
1. Scald 3 cups of milk; set aside. Place potato flakes, sugar, butter, and salt in bowl of electric mixer. Add scalded milk and beat on low until mixture cools to lukewarm.
2. When mixture is lukewarm, add eggs and yeast; gradually mix in flour to form a soft dough. Continue mixing 5 to 7 minutes until dough is smooth and elastic. Dough will be sticky. Do not add more flour. You want the dough to just barely start pulling away from the sides of the bowl. Cover dough with a towel and let rise in warm place till double, about an hour.
3. Divide dough into 4 equal parts. Form each part into a round. Working with one round at a time, use a rolling pin to roll into a large circle about 1/4″ thick. Using a pizza cutter, cut into 12 wedges. To shape rolls, begin at wide end of wedge and roll toward point. Place, point down, on greased baking sheet. Curve the ends of the rolls to form a crescent shape. Repeat with all 4 dough rounds. Cover the rolls and let rise until they double in size, about 1 1/2 to 2 hours. Bake at 375 degrees 10-12 minutes or until golden brown.
Cost per serving: $0.14