Refrigerator Dough Crescent Rolls

Crescent Rolls are one of the variations for Potato Refrigerator Dough provided with the recipe in my 1973 Betty Crocker Cookbook.

1973 version on the left, 1950's reprint copy on the right

However, the baking instructions suggested baking at 400°F which I found to be much too high, so I changed it as well as a couple other minor things.

To Make Your Refrigerator Dough Crescent Rolls:

- Roll 1/4 of the Potato Refrigerator Dough Recipe  into a 12-inch circle.
- Cut into 16 wedges (I used a pizza cutter).
- Spread dough with softened butter.

- Roll up, beginning at rounded edge.

- Place rolls, with points underneath, on greased cookie sheet (or parchment paper or silicone baking mat).

- Cover loosely and let rise until double, 60 to 90 minutes.
- Gently brush the tops with melted butter. Too much pressure could cause your dough to fall.
- Heat oven to 350°F. Bake until light brown, 15 to 17 minutes. Makes 16 rolls.

Mmmm! Light, fluffy, and delicious...especially with a pat of butter!