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 TimePrep: 30 min. + rising Bake:10 min.
- 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 Nellie’s Free Range 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 Facts1 roll: 162 calories, 7g fat (4g saturated fat), 33mg cholesterol, 158mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 4g protein.
Originally published as Light and Tasty Whole Wheat Crescent Rolls in Country Woman Christmas 2012
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