Flaky Whole Wheat Crescent Rolls
These Flaky Whole Wheat Crescent Rolls are a healthier twist on a classic favorite, perfect for any meal or occasion. Made with whole wheat flour and a natural sweetening touch of honey, these rolls are delightful and vegetarian-friendly. Using an egg replacer ensures that everyone can enjoy this soft, buttery bread, ideal for breakfast, dinner, or as a snack. Bake up a batch of these rolls and impress your family and friends with their irresistible aroma and taste!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
active dry yeast
1/4 ounce (dry)
warm water
1/4 cup (for dissolving yeast)
warm soymilk
3/4 cup (liquid)
sugar
2 tablespoons (sweetener)
honey
2 tablespoons (liquid sweetener)
salt
1 teaspoon (to taste)
egg replacer
2 egg whites equivalent (hydrated as per package instructions)
vegetable oil
1/4 cup (for dough and brushing)
whole wheat flour
2 cups (dry)
all-purpose flour
1 1/2 cups (dry)
Instructions
1
In a large bowl, dissolve the active dry yeast in warm water. Let it sit for about 5 minutes until bubbly.
2
Add warm soymilk, sugar, honey, salt, egg replacer, and vegetable oil to the yeast mixture. Stir until well combined.
3
Gradually add the whole wheat flour, mixing until the dough is smooth. Then, mix in all-purpose flour a little at a time until the dough forms a ball. If the dough feels too sticky, sprinkle in additional flour as needed.
4
Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
5
Grease a large bowl with oil and place the kneaded dough inside, turning it to coat the top with oil. Cover with a towel or wax paper and let it rise in a warm place for about 2 hours or until doubled in size.
6
Once risen, punch the dough down and divide it into 2 equal pieces.
7
Take the first piece and roll it out on a floured surface into a circle approximately 12 inches in diameter. Lightly brush the circle with vegetable oil.
8
Using a sharp knife, cut the circle into 8 equal wedges. Starting from the wide end, roll each wedge towards the point to form a crescent shape. Pinch the tip to seal.
9
Repeat with the second piece of dough.
10
Preheat your oven to 350°F (175°C). Arrange the shaped rolls on a lightly oiled baking sheet, bending the ends slightly for a classic crescent shape.
11
Cover the rolls and allow them to rise for an additional 30 minutes.
12
Bake for 12-15 minutes or until lightly browned. Keep an eye on them to avoid over-baking. Enjoy your delicious crescent rolls fresh out of the oven!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Flaky Whole Wheat Crescent Rolls?
These are a healthier version of traditional crescent rolls made with whole wheat flour, honey, and egg replacer, resulting in a soft and buttery texture.
What type of yeast is required for this recipe?
The recipe calls for 1/4 ounce of active dry yeast.
How long should the yeast sit in water?
The active dry yeast should dissolve in warm water for about 5 minutes until it becomes bubbly.
What kind of milk is used in these rolls?
The recipe uses 3/4 cup of warm soymilk.
What sweeteners are included in the dough?
The dough is sweetened with 2 tablespoons of sugar and 2 tablespoons of honey.
Is this recipe vegetarian?
Yes, these rolls are vegetarian-friendly.
How much egg replacer is needed?
You should use the equivalent of 2 egg whites, hydrated according to the package instructions.
What type of flours are used?
The recipe uses a combination of 2 cups of whole wheat flour and 1 1/2 cups of all-purpose flour.
How long should the dough be kneaded?
The dough should be kneaded for approximately 5-7 minutes until it is smooth and elastic.
What is the initial rising time for the dough?
The dough needs to rise in a warm place for about 2 hours or until it has doubled in size.
How many pieces should the dough be divided into after the first rise?
The dough should be divided into 2 equal pieces.
What size should the dough be rolled out to?
Each piece of dough should be rolled into a circle approximately 12 inches in diameter.
How many rolls does this recipe make?
The recipe makes 16 rolls in total, as each of the two dough circles is cut into 8 wedges.
What do I brush on the dough before rolling?
Lightly brush the rolled-out dough circle with vegetable oil.
How do you shape the crescent rolls?
Starting from the wide end of a wedge, roll it towards the point to form a crescent shape and pinch the tip to seal.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
Do the rolls need a second rise?
Yes, after shaping, the rolls should rise for an additional 30 minutes before baking.
How long do the crescent rolls take to bake?
The rolls should bake for 12-15 minutes or until they are lightly browned.
What is the function of the honey in this recipe?
Honey acts as a natural sweetening touch and helps achieve a delightful flavor and aroma.
What should I do if the dough is too sticky?
If the dough feels too sticky, you can sprinkle in additional flour as needed while mixing or kneading.
How should the baking sheet be prepared?
The shaped rolls should be arranged on a lightly oiled baking sheet.
How do you achieve the classic crescent look?
Bend the ends of the rolled wedges slightly when placing them on the baking sheet.
Is vegetable oil used for anything other than the dough?
Yes, it is also used for greasing the rising bowl and brushing the dough before shaping.
Can these rolls be served for breakfast?
Yes, they are ideal for breakfast, dinner, or even as a snack.
What is the purpose of punching the dough down?
Punching the dough down after the first rise releases air bubbles and prepares it for shaping.
What is the total amount of salt used?
The recipe uses 1 teaspoon of salt.
What temperature should the water and soymilk be?
Both the water and soymilk should be warm to help activate and support the yeast.
What tools are needed to cut the dough?
A sharp knife is recommended to cut the dough circles into 8 equal wedges.
How should the dough be covered during the rise?
Cover the bowl with a towel or wax paper to keep the dough protected while it rises.
What texture should the final baked rolls have?
The final rolls are intended to be flaky, soft, and buttery.