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+ servings

Freezer Crescent Rolls

Slightly sweet, tender rolls are a major timesaver! Buttery and golden they go well with everything, but especially butter!
5 from 3 votes
Servings 32 rolls


  • 5 teaspoons of active dry yeast
  • 1/3 cup warm water 110° to 115°
  • 9 cups flour divided
  • 2 cups warm milk 110° to 115°
  • 1 cup room temperature butter
  • 1 cup sugar
  • 6 eggs
  • 2 teaspoons salt
  • 3-4 tablespoons butter melted and cooled


  • Dissolve yeast in water in a large mixing bowl or bowl of your mixer. Using a stand or hand mixer with whisk attachment, add 4 cups flour, milk, butter, sugar, eggs and salt. Beat until smooth.
  • Switch to dough hook on mixer and enough remaining flour to form a soft dough. Knead until smooth. Place in a oiled bowl. Cover and let rise in a warm place until doubled, about 2-3 hours. Punch dough down; divide into four equal parts. Roll each into a 9 inch circle and and brush with butter. Cut into eight pie wedges. roll up each wedge from the wide edge to the tip of dough, and pinch to seal. Place rolls, tip down, on baking sheets; freeze. When frozen, place in freezer bags and keep frozen until needed.
  • To bake, place on Silpat or parchment lined baking sheets. Thaw 5 hours, or until doubled in size. Bake at 375° for 12-15 minutes or until lightly browned. Remove from baking sheets and serve immediately or cool on wire racks.


I like to let my frozen rolls rise in a cold oven to speed up the process. Another way is to set a heating pad under the pan of rolls to get things going. If they are rising too fast, I stick them in the fridge until ready to bake. I like to get the timing just right so they come out fresh and hot to serve with dinner.
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