Savory Wheat Crescents Recipe

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Savory Wheat Crescents Recipe

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Parmesan cheese and garlic salt give these hearty crescent rolls a scrumptious, savory flavor. Living in wheat country has prompted me to experiment with many whole wheat recipes.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 8-1/2 teaspoons honey, divided
  • 2 cups whole wheat flour
  • 3/4 cup warm milk (110° to 115°)
  • 6 tablespoons butter, softened, divided
  • 1 egg
  • 1 teaspoon salt
  • 1-3/4 to 2-1/4 cups all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon garlic salt

Directions

In a large bowl, dissolve yeast in warm water. Stir in 2 teaspoons honey; let stand for 5 minutes. Add the whole wheat flour, milk, 2 tablespoons butter, egg, salt, remaining honey and 1 cup all-purpose flour. Beat on medium speed for 3 minutes. Stir in enough remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Knead on a floured surface for 30 seconds. Roll into a 12-in. circle. Melt remaining butter; brush over dough. Combine Parmesan cheese and garlic salt; sprinkle over dough.
Cut into 16 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 20 minutes.
Bake at 400° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 16 rolls.
Originally published as Savory Wheat Crescents in Best of Country Breads 2000, p67

Nutritional Facts

1 each: 168 calories, 6g fat (3g saturated fat), 27mg cholesterol, 253mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 5g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 8-1/2 teaspoons honey, divided
  • 2 cups whole wheat flour
  • 3/4 cup warm milk (110° to 115°)
  • 6 tablespoons butter, softened, divided
  • 1 egg
  • 1 teaspoon salt
  • 1-3/4 to 2-1/4 cups all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon garlic salt
  1. In a large bowl, dissolve yeast in warm water. Stir in 2 teaspoons honey; let stand for 5 minutes. Add the whole wheat flour, milk, 2 tablespoons butter, egg, salt, remaining honey and 1 cup all-purpose flour. Beat on medium speed for 3 minutes. Stir in enough remaining all-purpose flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Knead on a floured surface for 30 seconds. Roll into a 12-in. circle. Melt remaining butter; brush over dough. Combine Parmesan cheese and garlic salt; sprinkle over dough.
  4. Cut into 16 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 20 minutes.
  5. Bake at 400° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 16 rolls.
Originally published as Savory Wheat Crescents in Best of Country Breads 2000, p67

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