Recipes - Healthy Honey-Wheat Crescent Rolls

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froggie3

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Honey-Wheat Crescent Rolls

1 cup warm(105-115 degrees F) water
2 TBS honey
1 package active dry yeast
1 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 1/2 tsp salt

In a 2 cup measuring cup, combine the water and honey; sprinkle in the yeast and let stand until foamy, about 5 minutes.

In a food processor, combine the all-purpose flour, whole-wheat flour, and salt. With the machine running, pour the yeast mixture through the feed tube; pulse until the dough forms a ball, about 1 minute. Turn the dough out onto a lightly floured surface and knead a few times until smooth.

Spray a large bowl with nonstick spray; put the dough in the bowl. Cover lightly with plastic wrap and let the dough rise in a warm, draft-free place until doubled in volume, about 35 minutes.

Spray a baking sheet with nonstick spray. Punch down the dough. Sprinkle a work surface lightly with flour. Turn the dough onto the surface; cut in half. Roll each half into a 10-inch circle. Cut each circle into 6 wedges. Roll each wedge, from the wide side, and form into a crescent. Place, pointed-end down, on the baking sheet. Repeat with the remaining dough, arranging the rolls 1 inch apart. Cover lightly with plastic wrap and let rise in a warm, draft-free place until they double in size, about 35 minutes.

Preheat the oven to 375 degrees F. Bake the rolls until they are golden brown and sound hollow when lightly tapped, about 15 minutes. Remove the rolls from the baking sheet and cool on a rack. Serve warm or at room temperature.


The recipe also states that you could make these and once cooled wrap them in foil and freeze for up to one month. To serve, heat the unwrapped rolls on a baking sheet in a 450 degree oven, about 4 minutes.

There is also an option to mix by hand: In a large bowl, combine the water, honey, and yeast; set aside until foamy. Stir in the all-purpose flour, whole-wheat flour, and salt until dough starts to gather around spoon. Turn out the dough on a lightly floured surface; knead until the dough is smooth and elastic, about 10 minutes.
 
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