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.
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- 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 : Calories 162 calories, Fat 7g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 158mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
WHOLE WHEAT ROLLS
These rolls rise high and are a light, fluffy and slightly sweet accompaniment to any meal.-Jennifer Martin, East Sebago, Maine
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 196 calories, Fat 5g fat, Cholesterol 18mg cholesterol, Sodium 250mg sodium, Carbohydrate 34g carbohydrate, Fiber 5g protein.
WHOLE WHEAT CRESCENT ROLLS
Just as delicious as the traditional ones made with white flour but much healthier. My family requests these at least once a week. Cook times are estimated, I have never timed myself
Provided by Talarlo
Categories Yeast Breads
Time 42m
Yield 24 rolls
Number Of Ingredients 10
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.
Nutrition Facts : Calories 398.5, Fat 31.1, SaturatedFat 9.6, Cholesterol 13.6, Sodium 146.2, Carbohydrate 28.1, Fiber 3.1, Sugar 7.3, Protein 4.9
WHOLE WHEAT REFRIGERATOR ROLLS
This roll recipe is easy and versatile. I like to mix up the dough beforehand and let it rise in the refrigerator. The rolls brown nicely and are wonderful served warm. -Sharon Mensing, Greenfield, Iowa
Provided by Taste of Home
Time 30m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, egg, oil, salt and 3 cups all-purpose flour. Beat on medium speed for 3 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. , Turn out onto a lightly floured surface. Knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight. , Punch down dough; divide into 24 portions. Divide and shape each portion into three balls. Place three balls in each greased muffin cup. Cover and let rise until doubled, about 1 hour for dough prepared the same day or 1-2 hours for refrigerated dough. , Bake at 375° until light golden brown, 10-12 minutes. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily.
Nutrition Facts : Calories 159 calories, Fat 3g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 200mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
WHOLE WHEAT CRESCENT ROLLS
Vegetarian Cooking for Dummies. Use egg replacer for the eggs. For three times I had to resubmit this because it wouldn't let me send "egg replacer". Go figure.
Provided by Vegan Freak
Categories Yeast Breads
Time 40m
Yield 32 serving(s)
Number Of Ingredients 10
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!).
Nutrition Facts : Calories 73.6, Fat 2, SaturatedFat 0.3, Sodium 80, Carbohydrate 12.2, Fiber 1.2, Sugar 1.9, Protein 2.2
WHOLE WHEAT CRESCENT ROLLS
Categories Bread
Number Of Ingredients 12
Steps:
- Disolve yeast in warm water, add 1 1/2 teaspoon honey. In large bowl mix 4 1/2 tablespoons honey, salt, and boiling water. Cool to lukewarm, add 3 beaten eggs, and yeast mixture. Gradually add flour. Mix well, do not knead. Chill until firm. Divide into 5 parts, roll each into a circle. Cut each circle into wedges. Brush with egg and water. Sprinkle seed over surface. Let rise 1 1/2 hours. Preheat oven to 425 degrees. Bake 25 minutes. Makes great cinnamon rolls.
TENDER WHOLE WHEAT ROLLS
Even though these are whole wheat rolls they have a light texture and are soft and tender. This recipe reminds me of lots of happy meals with my family.-Wilma Orlano, Carroll, Iowa
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, pour boiling water over the wheat bran, flaxseed, salt and cinnamon. Add the honey and oil. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a large bowl, dissolve yeast in warm water. Add the sugar, whole wheat flour and wheat bran mixture. Beat on medium speed for 3 minutes. Stir in enough bread flour to form a firm dough. , Turn 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., Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 10-15 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 120 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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