- Recipes Home
- Interest Groups
Whole Wheat Crescent Rolls Recipe
|Honey||120 Milliliter (1/2 Cup)|
|Hot water||120 Milliliter (1/2 Cup)|
|Yeast||30 Milliliter (2 Tablespoon)|
|Dry potato flakes||120 Milliliter (1/2 Cup)|
|Warm water||355 Milliliter (1 1/2 Cup)|
|Salt||1 Teaspoon (5 Milliliter)|
|Shortening||45 Milliliter (3 Tablespoon)|
|Dry milk||160 Cup (2560 tbs) (2/3 Cup)|
|Organic whole wheat flour||5 1⁄2 Cup (88 tbs)|
|Softened butter/Margarine||120 Milliliter (1/2 Cup)|
|Warm water||355 Milliliter (1.5 Cup)|
|Dry milk||160 Milliliter (2/3 Cup)|
|Softened butter/Margarine||120 Milliliter|
Serving size: Complete recipe
Calories 106311 Calories from Fat 50622
% Daily Value*
Total Fat 5759 g8859.5%
Saturated Fat 3589.9 g17949.5%
Trans Fat 5.9 g
Cholesterol 20537.2 mg
Sodium 78617.2 mg3275.7%
Total Carbohydrates 8332 g2777.3%
Dietary Fiber 52.1 g208.4%
Sugars 8028.7 g
Protein 5475 g10950.7%
Vitamin A 3896.9% Vitamin C 2959.8%
Calcium 18857.8% Iron 614.4%
*Based on a 2000 Calorie diet
Stir in yeast.
Let stand 15 minutes.
Mix together potato flakes, remaining water, salt, shortening and dry milk.
Mix in 2 cups of the flour.
Beat 5 minutes.
Add yeast mixture and beat 1 minute longer.
Add remaining flour.
Knead until smooth and elastic.
Divide dough in half.
On lightly floured surface roll each half into a 12-inch circle.
Spread 1/4 cup margarine on each circle.
Cut each circle into 12 wedges.
Roll each wedge, starting with wide edge and rolling towards point.
Place point down on greased baking sheet about 2 inches apart.
Let sit for 20 minutes.
Bake at 350°F (180°C) for 12-15 minutes.