Crescent Rolls

Crescent Rolls

by 2  people
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Bread, Rolls
Recipe from Midwest Living
YIELD
24 rolls
PREP TIME
30 mins

Crescent Rolls

Recipe from Midwest Living
Recipe from Midwest Living
Crescent Rolls
YIELD
24 rolls
PREP TIME
30 mins
by 2  people
add your rating
add a comment

Related Categories:

Bread, Rolls
Ingredients
  • 1/2  cup warm water (105 degrees to 115 degrees )
  • 2   packages active dry yeast
  • 1   cup milk
  • 1   cup instant mashed potato flakes
  • 1/2  cup packed brown sugar
  • 1/2  cup butter, softened
  • 1   teaspoon salt
  • 2   eggs
  • 2   cups whole wheat flour
  • 2   cups all-purpose flour
  •  Butter or margarine, melted
Related Video
What is a Quenelle¿Counter Intelligence

A quenelle is a light, delicate dumpling made of ground fish, chicken or veal, bound together with eggs or bread crumbs and milk. This mixture is formed into small ovals, and gently poached in stock.

Directions
1. 
In a small bowl, combine water and yeast; stir to dissolve yeast. In a microwave-safe bowl, microwave milk, covered, on 100 percent power (high) for 1 minute and 45 seconds or until heated through (scalded).
2. 
In a large mixing bowl, combine the milk, potato flakes, brown sugar, butter and salt. Beat with an electric mixer fitted with a dough hook on low speed for 30 seconds, scraping sides of bowl. Beat in yeast mixture and eggs until combined. Add whole wheat flour and beat on low for 3 minutes. Add 1 1/2 cups of the all-purpose flour and beat on low for 3 minutes. Beat in enough of the remaining 1/2 cup flour to make a soft dough that just starts to pull away from sides of bowl (dough will be slightly sticky). Or, turn dough out onto a lightly floured surface. Knead in enough of the remaining 1/2 cup flour to make a moderately soft dough that is smooth and elastic (5 to 8 minutes total).
3. 
Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in warm place until double in size (about 1 1/2 hours).
4. 
Punch dough down. Turn dough out onto a lightly flour surface. Divide dough into three portions. Cover; let rest for 10 minutes. Meanwhile, lightly grease large baking sheets.
5. 
Roll each dough portion into a 12-inch circle. With sharp knife, cut each circle into 8 wedges. Starting at the wide end of each wedge, loosely roll toward the point, forming a crescent shape and curving edges inward. Place rolls 2 to 3 inches apart on prepared baking sheets. Cover and let rise in a warm place until nearly double in size (about 1 hour.)
6. 
Bake in a 350 degrees oven for 8 to 10 minutes or until golden. Remove and cool on wire racks. Brush tops of hot rolls with melted butter. Serve rolls warm.

nutrition information

Per Serving: cal. (kcal) 151, Fat, total (g) 6, chol. (mg) 29, sat. fat (g) 3, carb. (g) 22, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 4, vit. A (IU) 194.36, vit. C (mg) 1.77, Thiamin (mg) 0.22, Riboflavin (mg) 0.14, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.08, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 154, Potassium (mg) 101, calcium (mg) 30.29, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet
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