Hearty, homemade crescent dinner yeastrolls made with whole wheat.
Recipe: Whole Wheat CrescentRolls
1 (1/4-ounce) package active dry yeastor 2 1/2 teaspoons 1/2 cup granulated sugar 1/2 cup warm water 3/4 cup milk, scalded and cooled to room temperature 2 large eggs 2 teaspoons salt 1/2 cup plain yogurt 2 cups all-purpose or bread flour 1 cup whole wheat flour 3/4 cup butter, melted 2 cups all-purpose or bread flour 1 cup whole wheat flour
In a small saucepan melt butter over lowheat. Remove and set aside.
In a large bowl dissolve yeast and sugarin warm water. Stir in scalded milk, eggs, salt, yogurt, 2 cupsflour, and 1 cup whole wheat flour; beat until well-blended.Stir in melted butter, fold in remaining flour and whole wheatflour; mix well but do not knead. Chill covered for 4 to 8 hours.
Divide the dough into 3 portions and rolleach portion into a 12-inch circle on a floured surface. Cuteach circle into 12 wedges. To shapes, begin at the wide endof a wedge and loosely roll toward the point. Place point sidedown, 2 to 3-inches apart, on a greased cookie sheet. Cover,let rise in a warm place for 3 hours, or until doubled in size.
Preheat oven to 400°F (205°C).
Bake for 15 minutes, or until golden brown.
Makes 36 crescents.
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