Whole Wheat Crescent Rolls

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READY IN: 40mins
SERVES: 32
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!).
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