Bake up sweet convenience with this freezer-friendly dough from Kristine Buck of Payson, Utah. \u201cThis recipe was handed down to me from my aunt, an awesome cook!\u201d says Kristine. \u201cI love having homemade rolls available anytime I want…especially during the holidays.\u201d<\/p>\n","protected":false},"author":7061,"featured_media":1496845,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,305616,305615,304423,304328,305704,305487,304430,304515,304343,304180,304988,304408,304368,304558,324623,305703,304150,304468,305031],"categories-v2":[310461,309438,310897,310890,308821,308988,308984,311097,310796,308830,308880,308993,309462,308935,308813,308745,308910,309177,311095,309434,308875,308975],"coauthors":[305],"recommended_recipes":[{"post_title":"Garlic-Cheese Crescent 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Rolls","post_link":"\/recipes\/pumpkin-filled-crescent-rolls\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Filled-Crescent-Rolls_EXPS_PCBZ18_41507_D04_27_3b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps38358_TH1191752D8.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/freezer-crescent-rolls\/","name":"Freezer Crescent Rolls","datePublished":"2018-01-01","dateModified":"2022-08-25","prepTime":"PT30M","cookTime":"PT15M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/exps38358_TH1191752D8-2.jpg","height":300,"width":300},"recipeCategory":"","description":"Bake up sweet convenience with this freezer-friendly dough from Kristine Buck of Payson, Utah. \u201cThis recipe was handed down to me from my aunt, an awesome cook!\u201d says Kristine. \u201cI love having homemade rolls available anytime I want...especially during the holidays.\u201d ","recipeIngredient":["2 packages (1\/4 ounce each) active dry yeast","2 cups warm water (110° to 115°)","1\/2 cup butter, softened","2\/3 cup nonfat dry milk powder","1\/2 cup sugar","1\/2 cup mashed potato flakes","2 large eggs","1-1\/2 teaspoons salt","6 to 6-1\/2 cups all-purpose flour"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, dissolve yeast in warm water. Add butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough."},{"@type":"HowToStep","text":"Turn dough onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour."},{"@type":"HowToStep","text":"Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each into 16 wedges. Roll up wedges from the wide ends. Place on waxed paper-lined baking sheets, point side down; curve to form crescents. Freeze until firm. Transfer to airtight freezer containers; freeze up to 4 weeks."},{"@type":"HowToStep","text":"To use frozen rolls: Arrange frozen rolls 2 in. apart on greased baking sheets. Cover with lightly greased waxed paper; thaw in the refrigerator overnight. To bake, preheat oven to 350\u00b0. Let rolls rise in a warm place until doubled, about 1 hour. Bake until golden brown, 15-17 minutes. Serve warm."}],"recipeYield":"32 rolls","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 137 calories","fatContent":"3g fat (2g saturated fat)","cholesterolContent":"20mg cholesterol","sodiumContent":"147mg sodium","carbohydrateContent":"23g carbohydrate (4g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.857143,"reviewCount":7,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-08-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePlane"},"reviewBody":"I absolutely love this recipe!!! I love how easy and convenient they are. The flavor reminds me more of a soft potato roll. My friend filled these with chicken salad once for a luncheon. YUM!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBullhorn"},"reviewBody":"Absolutely fabulous recipe! The crescent rolls come out perfect and the dough makes fabulous cinnamon rolls too!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveFries"},"reviewBody":"I'm sure they will be very good - I;m going to make them this afternoon for use on Thanksgiving . For years have been making potato rolls from Betty Crocker cookbook, but these will be easier and faster.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCloud"},"reviewBody":"My first try at making crescent rolls, so maybe I'm off - but I did think they turned out more like potato rolls, too. Very yummy brushed with butter out of the oven. But I'll look for a recipe that has a lighter, more flaky consistency.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPlanet"},"reviewBody":"Was very easy to make and taste is out of this world soft and delicious. My freezer will always have these ready to eat. BTW, I put them out about 2 hours before putting in oven and they turned out perfect!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBasketball"},"reviewBody":"I would like to note that the original recipe does call for the instant yeast that does not require proofing, as rharkless mentions she does in her preperation. Original recipe ALSO calls for rolling out the dough then spreading with a layer of melted butter, before being cut and rolled. We also butter the tops as they come out of the oven. *my mom is said aunt that Kristine speaks of. I have also cheated by substituting 2\/3 cup of canned evaporated milk for the dry milk and 2\/3 cup of water (I find I don't use a complete box of powdered milk in a year, so I don't like to waste it). I warm the canned milk a little before adding. I would also disagree with it being diabetic friendly (mmmm. . . white bread + potatoes+butter and trying to just eat one. . . ehhhhh bit of a stretch). I would and do suggest this recipe all the time. Just avoid adding too much flour.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBowtie"},"reviewBody":"Made up the rolls Dec. 18th, froze as directed and took out of freezer 5 am this morning, Dec. 25th. Placed on parchment paper on cookie sheets and covered with dish towels til 10 am then popped in the oven as directed. First batch did not butter before baking, they came out much nicer, browned a bit, the buttered ones were pale. However they tripled or quadrupled in size, wonderfully fluffy and proud to take them to dinner at family home. So great for busy holidays!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"38358","romance_copy_dek":"Bake up sweet convenience with this freezer-friendly dough from Kristine Buck of Payson, Utah. \u201cThis recipe was handed down to me from my aunt, an awesome cook!\u201d says Kristine. \u201cI love having homemade rolls available anytime I want...especially during the holidays.\u201d ","enhanced_recipe_title":"Freezer Crescent Rolls","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 packages (1\/4 ounce each) active dry yeast","IngredientText":"2 packages (1\/4 ounce each) active dry yeast"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups warm water (110° to 115°)","IngredientText":"2 cups warm water (110° to 115°)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup butter, softened","IngredientText":"1\/2 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2\/3 cup nonfat dry milk powder","IngredientText":"2\/3 cup nonfat dry milk powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup sugar","IngredientText":"1\/2 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup mashed potato flakes","IngredientText":"1\/2 cup mashed potato flakes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs","IngredientText":"2 large eggs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons salt","IngredientText":"1-1\/2 teaspoons salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 to 6-1\/2 cups all-purpose flour","IngredientText":"6 to 6-1\/2 cups all-purpose flour"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps38358_TH1191752D8.jpg","RecipeId":38358,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Freezer Crescent Rolls Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"exps38358_TH1191752D8.jpg","ContributorId":null,"Firstname":"Kristine","Lastname":"Buck","ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 30 min. + freezing Bake: 15 min.","MinimumServingQuantity":32,"MaximumServingQuantity":32,"Yield":"32 rolls.","DigitalTitle":"Freezer Crescent Rolls","SubmittedTitle":"Freezer Crescent Rolls","RecipeTypeId":1,"RecipeURL":"freezer-crescent-rolls","AverageRating":4.86,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"","PreparationTimeInMinutes":30,"CookTimeInMinutes":15,"TotalTimeInMinutes":45,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Freezer Crescent Rolls","OriginalSourceProject":"Freezer Crescent Rolls","ContestPlacement":"","Trailer":"To bake rolls without freezing:<\/b> Prepare and shape rolls as directed; arrange 2 in. apart on greased baking sheets. Cover with lightly greased plastic wrap; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown, 15-17 minutes.","Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"Bake up sweet convenience with this freezer-friendly dough from Kristine Buck of Payson, Utah. \u201cThis recipe was handed down to me from my aunt, an awesome cook!\u201d says Kristine. \u201cI love having homemade rolls available anytime I want...especially during the holidays.\u201d ","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large bowl, dissolve yeast in warm water. Add butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.","SequenceNo":1},{"Direction":" Turn dough onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour.","SequenceNo":2},{"Direction":" Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each into 16 wedges. Roll up wedges from the wide ends. Place on waxed paper-lined baking sheets, point side down; curve to form crescents. Freeze until firm. Transfer to airtight freezer containers; freeze up to 4 weeks.","SequenceNo":3},{"Direction":" To use frozen rolls:<\/b> Arrange frozen rolls 2 in. apart on greased baking sheets. Cover with lightly greased waxed paper; thaw in the refrigerator overnight. To bake, preheat oven to 350\u00b0. Let rolls rise in a warm place until doubled, about 1 hour. Bake until golden brown, 15-17 minutes. 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","NoOfRatings":7,"GoogleImage16x9":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/toh\/GoogleImages\/exps38358_TH1191752D8.jpg","GoogleImage4x3":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/toh\/GoogleImagesPostCard\/exps38358_TH1191752D8.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Alternative Method","TipTitle":"","TipText":"To bake rolls without freezing:<\/b> Prepare and shape rolls as directed; arrange 2 in. apart on greased baking sheets. Cover with lightly greased plastic wrap; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown, 15-17 minutes."}],"CommentCount":10,"RatingCount":15,"RecipeCommentDetails":[{"Comment":"Hi im just wondering what it means by 2 packages (1\/4 ounce)of active dry yeast? is this equivalent to 3 tablespoons of dried yeast? hoping to make this, thankyou!","CommentId":1,"DateRated":"07\/27\/2019 04:39","GUID":"95083178f3564824bd3b5da497870a1a","MemberId":9680726,"Rating":0,"ScreenName":"Elizabeth","SubmittedDate":"07\/27\/2019 04:39"},{"Comment":"
Made up the rolls Dec. 18th, froze as directed and took out of freezer 5 am this morning, Dec. 25th. Placed on parchment paper on cookie sheets and covered with dish towels til 10 am then popped in the oven as directed. First batch did not butter before baking, they came out much nicer, browned a bit, the buttered ones were pale. However they tripled or quadrupled in size, wonderfully fluffy and proud to take them to dinner at family home. So great for busy holidays!<\/p>","CommentId":2,"DateRated":"12\/25\/2012 11:19","GUID":"327bcd81ec7d454a9e2571521a4afd83","MemberId":2163005,"Rating":5,"ScreenName":"rh2hart","SubmittedDate":"12\/25\/2012 11:18"},{"Comment":"","CommentId":3,"DateRated":"12\/24\/2012 15:40","GUID":"85efa194fd5240c8bd5520755effd8d9","MemberId":3054958,"Rating":5,"ScreenName":"mschow","SubmittedDate":"12\/24\/2012 15:40"},{"Comment":"
I would like to note that the original recipe does call for the instant yeast that does not require proofing, as rharkless mentions she does in her preperation. Original recipe ALSO calls for rolling out the dough then spreading with a layer of melted butter, before being cut and rolled. We also butter the tops as they come out of the oven. *my mom is said aunt that Kristine speaks of. I have also cheated by substituting 2\/3 cup of canned evaporated milk for the dry milk and 2\/3 cup of water (I find I don't use a complete box of powdered milk in a year, so I don't like to waste it). I warm the canned milk a little before adding. I would also disagree with it being diabetic friendly (mmmm. . . white bread + potatoes+butter and trying to just eat one. . . ehhhhh bit of a stretch). I would and do suggest this recipe all the time. Just avoid adding too much flour.<\/p>","CommentId":4,"DateRated":"12\/08\/2012 01:24","GUID":"da8118c4d5034630a479e51f2cc850b6","MemberId":7010552,"Rating":5,"ScreenName":"LizaBeeBee","SubmittedDate":"12\/08\/2012 01:23"},{"Comment":"
Was very easy to make and taste is out of this world soft and delicious. My freezer will always have these ready to eat. BTW, I put them out about 2 hours before putting in oven and they turned out perfect!<\/p>","CommentId":5,"DateRated":"11\/13\/2011 22:07","GUID":"d2ba05c28f6e4707812a0adb267390a2","MemberId":4302675,"Rating":5,"ScreenName":"dabernathy","SubmittedDate":"11\/13\/2011 22:07"},{"Comment":"
My first try at making crescent rolls, so maybe I'm off - but I did think they turned out more like potato rolls, too. Very yummy brushed with butter out of the oven. But I'll look for a recipe that has a lighter, more flaky consistency.<\/p>","CommentId":6,"DateRated":"11\/05\/2011 19:20","GUID":"5be145f843ec40c89b01ec0af348c7d9","MemberId":5558560,"Rating":4,"ScreenName":"love2beMom","SubmittedDate":"11\/05\/2011 19:20"},{"Comment":"
I'm sure they will be very good - I;m going to make them this afternoon for use on Thanksgiving . For years have been making potato rolls from Betty Crocker cookbook, but these will be easier and faster.<\/p>","CommentId":7,"DateRated":"11\/19\/2010 12:31","GUID":"7c5b0eab4c884732a74780ee6c718b4b","MemberId":9299342,"Rating":5,"ScreenName":"kedi","SubmittedDate":"11\/19\/2010 12:31"},{"Comment":"
Absolutely fabulous recipe! The crescent rolls come out perfect and the dough makes fabulous cinnamon rolls too!<\/p>","CommentId":8,"DateRated":"11\/07\/2010 19:06","GUID":"f6858ac4eeca4c54b56a4b8e803a501a","MemberId":5579751,"Rating":5,"ScreenName":"mommyof2es","SubmittedDate":"11\/07\/2010 19:06"},{"Comment":"
I absolutely love this recipe!!! I love how easy and convenient they are. The flavor reminds me more of a soft potato roll. My friend filled these with chicken salad once for a luncheon. YUM!<\/p>","CommentId":9,"DateRated":"08\/06\/2010 17:10","GUID":"ad49d20d5cee4c3fbf670198b7b42493","MemberId":3356433,"Rating":5,"ScreenName":"Hotcookie2","SubmittedDate":"08\/06\/2010 17:10"},{"Comment":"
i LOVE these rolls. i like how they are simple to prepare, by using potato flakes and not prepared mashed potatoes. WHen i make crescent rolls i spread the circle with butter before i cut them in wedges and roll them up. by doing this it makes it so that after they are baked you can unroll them, it is something that we do in our family!<\/p>","CommentId":10,"DateRated":"","GUID":"e59d3edb61dd466c8ce923bf4c06e0a5","MemberId":5125460,"Rating":0,"ScreenName":"Spiffy64","SubmittedDate":"05\/10\/2010 22:17"},{"Comment":"","CommentId":11,"DateRated":"05\/10\/2010 22:17","GUID":"52d6cdf6a4e84cd4a2e1e1cafd2673dd","MemberId":5117401,"Rating":5,"ScreenName":"emabey","SubmittedDate":"05\/10\/2010 22:17"},{"Comment":"","CommentId":12,"DateRated":"04\/17\/2010 14:29","GUID":"64af662b01994c7b93cb9f5908f75b43","MemberId":1058508,"Rating":5,"ScreenName":"sblack76","SubmittedDate":"04\/17\/2010 14:29"},{"Comment":"","CommentId":13,"DateRated":"01\/28\/2010 14:05","GUID":"e6129d6acf8345c8b12d5582816eaecc","MemberId":4390151,"Rating":4,"ScreenName":"krystaljoy","SubmittedDate":"01\/28\/2010 14:05"},{"Comment":"These rolls are very good, and I liked getting the potato taste without messing with actual mashed potatoes for the recipe. I changed the way it goes together to make it easier. I used instant yeast (the kind in the big bag, not the packets) so I was able to skip the proofing of the yeast in the water. Instead, I mixed the yeast in with all the other dry ingredients (except for the last 1 to 2 cups of flour) and gradually added the wet stuff to it. And as long as you use warm water (I just ran some hot water from the tap), its temp isn't a big issue since it's getting mixed in with the dry ingredients.","CommentId":14,"DateRated":"","GUID":"52b00b22189747d99e6bfec8a6a898c6","MemberId":1200027,"Rating":0,"ScreenName":"rharkless","SubmittedDate":"12\/26\/2008 07:15"},{"Comment":"","CommentId":15,"DateRated":"07\/23\/2008 14:24","GUID":"e215d99e600841aaae01aa7c7b9276b2","MemberId":3265929,"Rating":5,"ScreenName":"TamiPetty","SubmittedDate":"07\/23\/2008 14:24"},{"Comment":"","CommentId":16,"DateRated":"12\/28\/2007 20:53","GUID":"733a3d1cf34a4c9f82cd0f58a3455a71","MemberId":2717330,"Rating":5,"ScreenName":"Karin","SubmittedDate":"12\/28\/2007 20:53"},{"Comment":"","CommentId":17,"DateRated":"11\/25\/2007 15:40","GUID":"0c2b1ab4b6894833b8c1e3ae3a78d059","MemberId":2651423,"Rating":4,"ScreenName":"Amanda","SubmittedDate":"11\/25\/2007 15:40"},{"Comment":"","CommentId":18,"DateRated":"10\/07\/2007 20:06","GUID":"ca20932f02314d499d70a2dee61445fa","MemberId":1828653,"Rating":5,"ScreenName":"pinot","SubmittedDate":"10\/07\/2007 20:06"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43804,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":310890,"name":"Breads, Rolls & Pastries","slug":"breads-rolls-pastries","term_group":0,"term_taxonomy_id":310825,"taxonomy":"categories-v2","description":"Learning how to make bread and pastries from scratch is so satisfying for any home baker. We've got the tips and recipes you need.","parent":310796,"count":4123,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/breads-rolls-pastries\/"},{"term_id":310897,"name":"Bread Recipes","slug":"bread-recipes","term_group":0,"term_taxonomy_id":310832,"taxonomy":"categories-v2","description":"Whether you like quick breads or yeast bread recipes, our Test Kitchen has hundreds of recipes for you to explore.","parent":310890,"count":3593,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/breads-rolls-pastries\/bread-recipes\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Freezer Crescent Rolls"}},"analytics":[],"yoast_head":"\n