Recipe for Whole-Wheat Crescent Rolls - dummies

Recipe for Whole-Wheat Crescent Rolls

By Suzanne Havala

These rolls fill the house with the delicious aroma of yeast bread and make any meal special. Their texture is soft and slightly chewy. They freeze well and are good left over for two or three days. The addition of whole-wheat flour makes these rolls more nutritious and flavorful than rolls made with only white, refined flour. It also gives them a nice light brown color.

[Credit: ©]
Credit: ©

Preparation time: 15 minutes, plus 2 hours for the dough to rise

Cook time: 20 minutes

Yield: 32 rolls

1 package (1/4 ounce) active dry yeast

1/4 cup warm water

3/4 cup warm milk

2 tablespoons sugar

2 tablespoons honey

1 teaspoon salt

2 egg whites

1/4 cup vegetable oil

1-1/2 cups whole-wheat flour

2 cups all-purpose flour

  1. In a large mixing bowl, dissolve the yeast completely in the water.

  2. Add the milk, sugar, honey, salt, egg whites, oil, and whole-wheat flour. Stir until all the ingredients are well combined and the dough is smooth.

  3. Add the all-purpose flour and mix until the dough forms a ball. If the dough is too sticky to handle, add several more tablespoons of flour as necessary.

  4. Place the dough on a floured surface and knead for several minutes until it’s smooth and elastic.

  5. Oil a large bowl with olive oil. Place the dough ball in the bowl, and then turn it over once so that you lightly coat the top of the dough ball with oil. Cover with a towel or waxed paper and let the dough rise in a warm place until doubled in size, about 2 hours.

  6. Punch down the dough ball with your fist; then divide the ball into 2 pieces.

  7. Place the dough balls one at a time on a floured surface. Roll each piece of dough into a circle approximately 12 inches in diameter.

    Lightly brush each circle with vegetable oil or butter. With a sharp knife, cut the circle in half, and then in quarters, continuing until you have 16 wedges of dough.

  8. Preheat the oven to 350 degrees F. Beginning at the wide end of each wedge, roll the dough into a crescent shape, ending by pressing the tip onto the roll.

    Set each roll on a lightly oiled baking sheet and bend the ends slightly to give the roll a crescent shape.

  9. Cover and let the rolls rise for about 30 minutes before baking. Bake for 15 minutes or until the rolls are lightly browned. Do not overcook.

Per serving: Calories 74 (From Fat 18); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 80mg; Carbohydrate 12g (Dietary Fiber 1g); Protein 2g.