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Whole Wheat Crescent Rolls

Total Time

Prep: 30 min. + rising Bake:10 min.

Makes

2 dozen

About 20 years ago in St. Joseph County, Indiana, my fellow 4-H judges and I selected these rolls as the grand prize winner over all the advanced pies, fancy yeast breads and holiday displays. I have shared this recipe with dozens of bakers, especially 4-H members baking with yeast for the first time so that they will experience success. —Fancheon Resler, Albion, Indiana
Whole Wheat Crescent Rolls Recipe photo by Taste of Home
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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 large eggs, room temperature
  • 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

  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 dough onto a floured surface; knead until smooth and elastic, 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 each wedge from the wide end; place rolls 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.

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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