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Whole Wheat Crescent Rolls

 Whole Wheat Crescent Rolls
This year, treat everyone to the sweet flavor and soft texture of homemade crescents. Store-bought rolls just can’t compare.
24 ServingsPrep: 30 min. + rising Bake:10 min.

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

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 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.
  • 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

2 of 2

Whole Wheat Crescent Rolls (continued)

Directions (continued)

  • 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.
  • Bake at 350° for 8-10 minutes or until golden brown. Brush with
  • melted butter. Serve warm. Yield: 2 dozen.
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.