These refrigerator crescent bread rolls are created from scratch using a potato yeast dough recipe. There is enough dough in each batch to make approximately 32 large freshly baked buns or 40 smaller sized ones.
The beauty of this recipe though is that you don't have to make all the buns at once. You can bake the entire batch of dough immediately or store a portion of it in the refrigerator for up to 4 days. This allows you to have fresh baked bread hot from the oven for four days in a row. Yum.
The finished crescent shaped rolls from this recipe are absolutely delicious. There is nothing tastier than home baked hot buttered buns and the potato added into this recipe not only provides for a unique flavor, but also adds that little extra body to the dough as well.
A Taste of Pure Heaven Fresh From the Oven
The Rest is Pretty Easy Just Follow the Step by Step Directions
Dissolve yeast and the 1/2 cup sugar in 1 1/2 cups warm water. Once yeast has dissolved (about 5 minutes) add in the remaining ingredients excluding the flour. That will be done in the next step.
Activating Yeast so the Dough Will Rise Properly
The dough will be more workable and have a greater elasticity when it is ready.
If You are Unsure How to Knead Bread Dough This May Help
With this Recipe You Can Bake the Dough or Refrigerate it
The beauty of refrigerator yeast dough recipes are that they allow you to bake up separate batches of hot fresh buns to serve up nightly with your evening meal while eliminating the bulk of the work load for the subsequent batches.
The basic preparation is done. Now you can rise the amount of dough that you will use today and refrigerate the remainder as it will slowly rise on its own so it is ready for your use at a later time. It can remain in the fridge for up to 4 days.
Your dough can be divided into 4 quarters. Each quarter will make 8 large crescent rolls. Today you can work with as much or as little of your dough as you choose. I will be preparing 1/2 of my dough today and refrigerating the other half to be baked up in a day or two.
The dough will generally rise to around double its original size. You will generally see the top of your towel rising when the dough is almost ready for the next phase. Punch your dough down. Then knead for about another ten minutes to remove excess bubbles.
Place on tray with tail ends curved inwards. Butter tops. Cover and allow to rise for about one hour. Bake at 400 degrees for about 15 minutes.
Allow Croissant Rolls to Cool on the Counter. Enjoy.
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