Crescent Rolls
Recipe from Midwest Living


Crescent Rolls

by 2  people


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Yield: 24 rolls
Prep Time: 30 mins
Related Categories: Bread, Rolls
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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
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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