Whole Wheat Crescent Rolls Recipe
Try this Whole Wheat Crescent Rolls, you will love it. Whole Wheat Crescent Rolls is full of flavor and tastes great. Superb!
Ingredients
| Honey | 1/2 Cup (16 tbs) | |
| Hot water | 1/2 Cup (16 tbs) | |
| Yeast | 2 Tablespoon | |
| Potato | 1/2 Cup (16 tbs) | |
| Warm water | 1 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Shortening | 3 Tablespoon | |
| Dry milk | 2/3 Cup (16 tbs) | |
| Whole wheat flour | 5 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs), softened |
Directions
In small bowl dissolve honey in 1/2 cup hot water.
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.
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.
Chef
