Monday, January 6, 2014

Whole Wheat Crescent Rolls

Today I made these crescent rolls for lunch with salad and cottage cheese.

  • 1 ½ cups milk
  • 3 sticks butter (cold)
  • 2 teaspoon salt
  • 3 tablespoons sugar
  • 1 ½ tablespoons yeast
  • ¾ cup warm water
  • 1 egg
  • 4 cups flour (I use whole wheat)
Heat milk, one stick butter, salt, and two tablespoons sugar in a saucepan until steamy. Meanwhile, mix yeast, one tablespoon sugar, and warm water in a small bowl. Set aside. Pour the warm milk mixture into a large bowl. Stir in two cups flour. Add the yeast mixture and egg. Then mix in the rest of the flour.
Thinly slice half a stick of cold butter and place the slices on the top of the dough. Fold the dough in half, pat down, and slice the other half stick of butter onto it. Then fold the dough over the butter again, and pat down. Repeat with the other stick of butter.
Let rise for 2-3 hours in the refrigerator. You could also leave it in the refrigerator overnight and bake them the next day.
On a buttered surface, roll dough out into a rectangle, fold in half and roll out again. Repeat this 8-10 times. Then cut the dough in half and roll each half into an 16 inch diameter circle. 

Cut each circle into eight wedges. Roll up each wedge.

Place them on greased baking sheets and let rise for 45 minutes.

After 30 of those minutes are over, turn on oven to 400 degrees to preheat. When crescents are done rising, place in oven and bake for 25-35 minutes, until golden.  


  1. These look very good and I think they could be converted to suit a diabetic pretty easily. Thank you. :)

    1. Thanks for stopping by! I'm glad that these may work to suit a diabetic diet pretty easily! Enjoy! Have a wonderful day!

  2. These sound UhMaaaZing! I am going grain-free for a while. This recipe just made my 'must make' list before I do. Lol.

    Thanks for stopping by *Mostly* Homemade Mondays last week. Hope to see you back again tomorrow!


    1. I'm glad this makes your "must make" list before you go grain-free! Lol. Enjoy!
      Thanks for stopping by!