Whole Wheat Crescent Roll Recipe

Instructions

1. Add the yogurt, flour, baking powder, and salt in a large mixing bowl.
2. Fold until a rough dough is formed.
3. Dust your working area with flour. Knead until the dough is smooth, roughly 8 to 10 minutes.
4. Roll your dough into an 8-inch X 10-inch rectangle. Spread 1-ounce butter over the dough, then fold alternately in thirds like a letter. It will now have 3 layers.
5. Cover and set aside in a chilled area. Allow the dough to rest for 30 minutes.
6. Repeat this process twice (dusting, rolling, buttering, folding, and resting). For the third resting period of the dough, allow it to rest for one hour instead.
7. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
8. Dust your working area with flour. Roll the dough into a rectangle 10-inches X 18-inches.
9. Using a pizza cutter, divide your dough in half horizontally, then divide each half of the dough into four. You will now have 8 dough squares.
10. Divide each dough square diagonally. You now have 16 dough triangles.
11. Starting from the wide end of the triangle, roll the dough to the tip. Tuck the edges together, then place this onto your lined baking sheet. It should now resemble the shape of a croissant. Repeat until you have shaped all your dough triangles.
12. Brush each dough with the egg wash. Bake for roughly 35 minutes in the oven or until golden brown.
13. Allow to cool at room temperature before serving. Best served warm. Once torn open, you can see the distinct layers made from all your folding and resting.