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Whole Wheat Crescent Rolls Recipe
Whole Wheat Crescent Rolls Recipe photo by Taste of Home

Whole Wheat Crescent Rolls Recipe

Publisher Photo
This year, treat everyone to the sweet flavor and soft texture of homemade crescents. Store-bought rolls just can’t compare.
TOTAL TIME: Prep: 30 min. + rising Bake:10 min.
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + rising Bake:10 min.
MAKES: 24 servings

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 eggs
  • 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

Nutritional Facts

1 roll equals 162 calories, 7 g fat (4 g saturated fat), 33 mg cholesterol, 158 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. 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).
  2. Turn onto a floured surface; knead until smooth and elastic, about 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.
  3. 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 wedges from the wide ends and place 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.
  4. Bake at 350° for 8-10 minutes or until golden brown. Brush with melted butter. Serve warm. Yield: 2 dozen.
Originally published as Whole Wheat Crescent Rolls in Country Woman Christmas Annual 2012, p37

Nutritional Facts

1 roll equals 162 calories, 7 g fat (4 g saturated fat), 33 mg cholesterol, 158 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein.

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