Crescent Rolls with Whole Wheat Flour

These are the rolls I made  a week ago and froze for Thanksgiving.   Of course I had to have one (maybe two) along with some green tea that afternoon 🙂 Rolls made with yeast sure do smell good when they are baking.   The recipe may have butter and sugar but there is also a healthy 2 cups of whole wheat flour in addition to the white.  You will get  24 rolls (unless you have to try them beforehand),  plenty for your holiday dinner.

Crescent Rolls with Whole Wheat Flour

  • 1/2 cup warm water (105° to 115°F)
  • 2 pkg. active dry yeast (or 5 tsp. of yeast)
  • 1 cup milk (I use 2%)
  • 1 cup instant mashed potato flakes
  • 1/2 cup light brown sugar, packed
  • 1/2 cup unsalted butter, softened
  • 1 tsp. salt
  • 2 eggs
  • 2 cups whole wheat flour
  • 2 cups all-purpose flour

In a small bowl, combine the water and yeast and stir to dissolve.  Heat the milk in a small saucepan until bubbles just form around the edge (scalded).

In the bowl of your stand mixer combine the milk, potato flakes, brown  sugar, butter and salt.  Use your dough hook and beat on low (setting 2) for 30 seconds while scraping the bowl down.  Add the eggs and yeast mixture and beat on low until combined.  Add all of the whole wheat flour and continue to beat for another 3 minutes.  Then add only 1-1/2 cups of the all-purpose flour and again beat on low for 3 minutes, scraping down the bowl when needed.

Of course you can mix and knead the dough ingredients by hand – just a lot more work until it becomes soft and pliable.  You will be able to tell when the dough  is good.

Turn out on a lightly floured surface and knead in the remaining 1/2 cup of flour if needed to make a soft dough that is smooth and elastic.  This time I did not need any of the 1/2 cup of flour.  Cover and let rise in a warm place until double in bulk for 1-1/2 hours.

Punch dough down and turn it out onto a lightly floured surface; divide the dough into 3 equal portions.  Cover and let rest for 10 minutes.

Roll each dough portion into a 12-inch circle.  I use my pastry cloth as a guide and shape it gently into a circle with my hands.  With a sharp knife, cut each circle into 8 wedges.  Starting at the wide end (the outside of the circle) of each wedge, loosely roll toward the point, forming a crescent shape and then curve edges inward.  Place rolls a couple of inches apart on large lightly greased baking sheets.  Cover and let rise in a warm place until double in size for 1 hour.

Bake in a 350°F oven for 8 to 10 minutes or until golden brown.  Remove and cool on wire racks.  Brush tops of hot rolls with melted butter.  If freezing omit this last step and butter the rolls when you reheat them.  Freeze the rolls first on a baking sheet, then double wrap tightly.  Be sure the rolls are wrapped in foil and bake at 350°F for 15 minutes or until heated through.

Recipe by  

This is a really nice, soft dough to work with.

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Ready for the final rising and they sure did double in size!

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Beautiful, big crescent rolls.  How about a roll (other than with dinner) with a cup of green tea and of course a pat or two of butter.



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