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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.
  • Total Time
    Prep: 30 min. + rising Bake:10 min.
  • Makes
    2 dozen


  • 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 large 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


  • 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 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.
Nutrition Facts
1 roll: 162 calories, 7g fat (4g saturated fat), 33mg cholesterol, 158mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 4g protein.
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