Homemade Crescent Rolls with Potato Flakes
Soft, buttery crescent rolls enriched with potato flakes for tender crumb and subtle savory depth. The dough uses instant yeast and warm milk base, shaped into crescents and proofed until doubled. Ideal for breakfast, brunch, or alongside dinner. This version incorporates mashed potato flakes into the dough, which adds moisture and creates a distinctly fluffy interior while maintaining the classic flaky exterior.
Ingredients
- 3 cup all-purpose flourbread flour1:1none
note:dough will require slightly less water, monitor hydration
- 1 packet instant yeast
- 2 tablespoon granulated sugar
- 1 teaspoon salt
- ¾ cup milk
- ½ cup water
- 3 tablespoon unsalted butter
- ⅓ cup potato flakes
- 1 large egg
- 2 tablespoon unsalted butter, melted, for brushing
Instructions
- 1
Combine flour, yeast, sugar, and salt in stand mixer bowl with paddle attachment and whisk to combine.
- 2
Heat water, milk, and butter to 120-130F in microwave. Stir in potato flakes.
- 3
Pour wet ingredients into dry and mix with dough hook on medium speed for 1 minute. Add egg and 1 cup flour, mix 1 minute. Add remaining flour and mix until soft dough forms, slightly sticky.
- 4
Turn dough onto floured surface and knead until it forms a ball and bounces back when pressed, about 4-6 minutes. Cover and rest 10 minutes.
- 5
Divide dough in half. Roll each piece into 10-inch circle and cut into 12 wedges.
- 6
Roll each triangle from wide end to point. Place seam-side down on parchment-lined baking sheet, 1 inch apart. Cover and let rise at room temperature until doubled, about 1 hour.
- 7
Preheat oven to 375F. Brush rolls with melted butter.
- 8
Bake 15-25 minutes until light golden brown and cooked through. Brush with additional melted butter after baking.
Tips
Use instant-read thermometer for precise milk temperature; 120-130F activates yeast without killing it. Too cold slows rise, too hot kills yeast.
Potato flakes add moisture and tenderness to crumb. Do not substitute with mashed potatoes as they contain excess liquid.
Good to Know
Store baked rolls in airtight container up to 3 days at room temperature. Baked rolls freeze up to 3 months.
After shaping, cover tightly with plastic wrap and refrigerate up to 24 hours. Bring to room temperature and allow to double in size before baking.
Serve warm with butter, jam, honey, or as sandwich base. Best eaten fresh or warmed.
Common Mistakes
Do not exceed 130F when heating liquid to avoid killing yeast and preventing rise.
Do not skip the 10-minute rest after kneading; gluten development makes shaping easier.
Do not use instant mashed potatoes with added seasonings or milk; use plain potato flakes only.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make these rolls ahead of time?
Yes. Shape rolls, cover tightly with plastic wrap, and refrigerate up to 24 hours. Bring to room temperature and let double before baking. Alternatively, bake and freeze up to 3 months; thaw and reheat at 350F for 10 minutes.
What if my dough is too sticky after mixing?
Add flour 1 tablespoon at a time until dough reaches soft, slightly tacky consistency. Over-flouring creates dense rolls. Dough should stick slightly to fingers but hold together.
How long do crescent rolls stay fresh?
Stored in airtight container at room temperature, they keep 3 days. Frozen baked rolls last 3 months. For best texture, consume within 1-2 days of baking or reheat before serving.