About 20 years ago in St. Joseph County, Indiana, my fellow 4-H judges and I selected these rolls as the grand prize winner over all the advanced pies, fancy yeast breads and holiday displays. I have shared this recipe with dozens of bakers, especially 4-H members baking with yeast for the first time so that they will experience success. —Fancheon Resler, Albion, Indiana
Whole Wheat Crescent Rolls
Whole Wheat Crescent Rolls
Prep Time
30 min
Cook Time
10 min
Yield
2 dozen
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1 cup 2% milk (110° to 115°)
- 1/2 cup butter, softened
- 2 large eggs, room temperature
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 1 cup mashed potato flakes
- 1/2 cup packed brown sugar
- 1 teaspoon salt
- 1/4 cup butter, melted
Directions
- In a large bowl, dissolve yeast in warm water. Add the milk, softened butter, eggs, whole wheat flour, 1 cup all-purpose flour, potato flakes, brown sugar and salt. Beat on medium speed for 3 minutes. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky).
- Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.
- Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; cut each circle into 8 wedges. Roll up each wedge from the wide end; place rolls point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 1 hour or until doubled.
- Bake at 350° for 8-10 minutes or until golden brown. Brush with melted butter. Serve warm.
Nutrition Facts
1 roll: 162 calories, 7g fat (4g saturated fat), 33mg cholesterol, 158mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 4g protein.
Loading Popular in the Community
Loading Reviews
