Best 4 Whole Wheat Crescent Rolls Recipes

WHOLE WHEAT ROLLS

Steps:

• In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.

WHOLE WHEAT CRESCENT ROLLS

Steps:

• Dissolve honey in 1/2 cup hot water.
• Stir in yeast and let stand about 15 minutes.
• Mix together in a separate bowl potato flakes, warm water, shortening, and dry milk.
• Mix in 2 cups of the flour and beat for 5-6 minutes.
• Add yeast mixture and beat for 1 minute longer.
• Add the remaining flour and knead til smooth and elastic.
• Divide dough in half. roll each half on a lightly floured surface into about a 12 inch circle. Spread 1/4 cup butter onto each circle and then divide each circle into 12 wedges. Roll each wedge, starting with the wide edge and rolling to the point. Place point down on greased baking sheet. Let sit for 20 minutes. Bake at 350°F for 12-15 minutes.

SOFT 100% WHOLE WHEAT DINNER ROLLS

Steps:

• Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.
• Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the warmed milk along with the yeast mixture.
• Add 4½ cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour at a time, if needed. (Do not add too much.)
• Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
• Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13x9-inch baking dish with the pieces touching.
• Let rise, covered for 1 hour.
• Preheat oven to 350 degrees.
• Bake for 20-25 minutes until golden brown.

WHOLE WHEAT CRESCENT ROLLS

Steps:

• In large bowl, dissolve yeast completely in the water.
• Add milk, sugar, honey, salt, egg replacer, oil and whole wheat flour. Stir until dough is smooth. Add all-purpose flour until dough forms a ball. If too sticky, add a little flour.
• Knead dough on floured surface until smooth and elastic.
• Oil a large bowl and place dough in bowl, and turn it over once so that you coat the top of dough with oil. Cover with a towel or waxed paper and let rise in warm place until doubled in size, about 2 hours.
• Punch down and divide into 2 pieces.
• Place dough balls one at a time on a floured aurface and roll each piece of dough into a circle about a foot in diameter. Lightly brush each circle with oil. With a sharp knife cup the circle in half, then quarters, until you have 16 wedges of dough.
• Preheat oven to 350. Roll dough, beginning at wide end, into a crescent shape, ending by pressing the tip onto the toll. Set each on a lightly oiled baking sheet and bend ends slightly for shape.
• Cover and let rise for about 30 minutes before baking. Bake for about 15 minutes or until lightly browned. Do not overcook. (Wow, that was a lot of typing!).