Easy homemade crescent rolls made using mashed potatoes that can be refrigerated for up to 2 days before rolling out and baking!
Today is a big day! First of all, it’s Veterans Day. I am SO grateful for all those that serve/have served in the armed forces. Thank you to every man and woman that has given of themselves to the beautiful country I live in!
Also, my husband starts a new job today! Lots to be grateful for over here. He graduated law school 5 years ago and has been working at a big law firm who, let’s just say, work their employees a LOT. While grateful to have a law degree and a job, he continued to seek out opportunities that would give him more family time with the same pay scale.
Prayers do work because he was offered a Vice President and Counsel position at a wonderful company and I am so proud of him! I couldn’t do what he does. He is so smart and the sweetest guy around. I’ve never met a person that doesn’t like him. He’s friends with everyone and would give you the shirt off his back. For reals. Super proud of you, babe!
My heart is so full today. I also want to say thank you to YOU. Thank you for reading this. Thanks for the support. I love this blog and I want to thank you for stopping by and reading! And what better way to say thank you, then bringing you some amazing rolls?!
See this picture below? Who doesn’t like a big bowl full of rolls?! It’s probably my favorite part of Thanksgiving dinner!
I found this recipe in an old church cookbook my sister gave me. I had to try it because I happened to have leftover mashed potatoes and when I saw that I didn’t have to do all the hard work in one day, I was super excited! That’s the part of rolls that I hate. You have to be cooking or waiting for hours before the final product.
These are the softest, yummiest rolls. They use less flour than other rolls because they’re refrigerated (dough is less sticky) and because of that, they’re extra light and fluffy. My boys love them! If you’re looking for a new roll recipe to try this Thanksgiving, try this one. It’s great because you’ll be able to make the dough a day or two before you have to roll them out. Super convenient and super delish!
Make-Ahead Potato Crescent Rolls
Easy homemade crescent rolls made using mashed potatoes that can be refrigerated for up to 2 days before rolling out and baking.Print Pin Rate
- 1 cup milk scalded
- 1 cup hot mashed potatoes can use reconstituted potato flakes
- 2/3 cup butter
- 1/2 cup sugar
- 2 tsp. salt
- 1/2 cup lukewarm water
- 1 1/4-oz envelope yeast or 2-1/4 tsp. yeast
- 2 eggs beaten and brought to room temperature
- 6 cups all-purpose flour
- Scald milk: heat milk in a heavy bottomed pan, stirring constantly, until just starting to bubble around the edges. Pull off heat.
- Pour scalded milk into large bowl (that has a lid that will fit tightly) and add in potatoes, butter, sugar and salt. Stir until all ingredients are melted and dissolved. Set aside to cool to room temperature. Crack the eggs into a separate small bowl and beat with a fork. Set aside to warm to room temperature.
- Stir yeast into lukewarm water, dissolve. Add yeast and eggs to potato mixture in large bowl. Mix well. Be sure to not add anything that's too hot or too cold or you'll hurt the yeast! Add 2 cups of the flour, mix well. Cover and set aside to rest for an hour.
- After 1 hour, add the remaining 4 cups of flour and mix well. Dough will be sticky. Cover with tight fitting lid and put into refrigerator. It can be refrigerated for 6 hours or up to 2 days. Refrigerated dough will be easier to roll out and requires less flour. It will yield more fluffy and lighter rolls. It's also much more convenient because not all the work has to be done in one day!
- When ready to roll, divide dough in half. Roll into a large circle, spread with softened butter and cut into pie shaped triangles. Roll each triangle up into a crescent by starting from the outside of the triangle and rolling in toward the point. Repeat with other half of dough.
- Place crescents on greased jelly roll pans, cover with light cloth and let rise for two hours. Bake at 350º for 17-20 minutes or until golden brown. Enjoy!
Tried this Recipe? Pin it for Later!Mention @JenNikolaus or tag #YummyHealthyEasy!
Craving more carbs? Check out these recipes:
Hey Jen! I, like you, think the best part of Thanksgiving is the rolls. I always fill up on them and don’t have room for much else, but that’s how I like it. These look so good! I love that they use potatoes. I’ve pinned and can’t wait to make them! I’m happy to hear about your husband’s new job. I bet you’ll be so glad to have him around more often.
Aimee @ See Aimee Cook says
Those are gorgeous! Those old church cookbooks often have gems hiding in their pages 🙂 Pinning – and hope to try soon!
I love bread and I love potatoes so I definitely need to give these a try! The bread is one of the best parts of Thanksgiving! Congrats on your hubby’s new job!
These sound interesting and i think I need to make them right away! I love my carbs!! Would love for you to come over and link up at my link party http://mommyondemand.com/create-bake-5/
Heather @FrenchPress says
these rolls looks delicious!
Andi G. says
Wait, you can make crescent rolls?! I thought those only came out of cans 😉 These look perfect, Jen! Can’t wait to give them a try.
P.S. So happy for your husband and you and the boys!
These look amazing Jen! I’d invite them to Thanksgiving any day and congrats to the hubs!
[email protected] says
These are gorgeous! I’ve never had homemade crescent rolls!
Stopping by from the Weekend Retreat Link Party – GREAT recipe and I have to try it!
These look so amazing! And I love that you can make them up to two days in advance…perfect for Thanksgiving 🙂 Thanks for sharing!
Oh yum these look incredible. Thanks for sharing on the weekend re-Treat link party!
Britni @ Play. Party. Pin.
Holly @ Holly's Helpings says
How funny. I was just looking at the links at the Link Party Palooza and happened to click on two of your posts! The wassail drink and now this one. Guess I really like your pictures and recipes. 🙂
These look perfectly flaky! Thanks for sharing them.
Cody Nicole Barrett says
How thick should the dough be rolled out to and how many rolls should it make ???
These look fantastic and so fluffy! YUM!
NIchole Worthy says
Jenn, can these be used like Pillsbury crescents (I know you are gasping in horror, but I have good reasoning behind this) We have moved to Australia and they don’t have anything like grands, crescents, our type of hotdogs, NOTHING.. And I am looking for a good substitute for the hotdogs wrapped in crescents, that sort of thing. Thanks in advance to a mother missing modern convenience
Hahahahaha!!! This is the best comment EVER!!Yes Nichole! You can totally use these in place of Pillsbury crescents! Thanks for stopping by, I hope you try them!