Recipe by CPSC
"To DIE for, buttery crescent rolls that divide up the work between two days. This yeast-raised dough may be kept in the refrigerator, and used over a period of 2 weeks! So you can make them fresh when you like."
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1 (0.6 ounce) cake
compressed fresh yeast
1 1/2 cups
5 1/2 cups
This recipe is very easy. The texture of the rolls was great. This is my first time trying a 'refrigerator dough', and I was very pleased with the results. I used instant yeast instead of the cake. The flavor was just a little too sweet for me.
Very good. I used 2 1/4 teaspoons of regular yeast instead of fresh yeast. Lightly sweet buttery rolls. I love that it is so easy and quick to put together. I still have enough for one more batch in the fridge. And the kids had a blast rolling them into horns. Thanks!
Added a little wheat and was surprised how light these rolls still were. I made a half batch and used half of that for cinnamon rolls which were great. Thanks for recipe, someone had given me this recipe in the past but I had lost it so was glad to find it again.
This is my new go to recipe! So easy and the rolls are so light and fluffly. I make cinnamon rolls with the dough or mix garlic and italian seasoning with the butter that's spread before they're rolled up. YUM!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 175
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