Whole Wheat Crescent Roll Recipe

This whole wheat crescent roll recipe is made a lot healthier with whole-wheat flour and less sugar and butter. Now you can enjoy your breakfast without feeling too guilty!

How To Make Whole Wheat Crescent Roll

  • 3 cups whole-wheat flour
  • 1 tsp honey
  • 1 tbsp salted butter
  • 2 ¼ tsp yeast
  • 1/2 cup warm water
  • 1 cup warm milk
  • 1 egg (beaten at room temperature)
  1. Slowly mix flour with honey, butter and yeast. Add water, milk and egg. 

  2. Beat with an electric mixer on low speed for 1 minute, scraping down the bowl frequently. Place dough on a lightly floured surface.

  3. Knead about 5 minutes or until dough is smooth and springy. Place the dough in a large bowl greased with butter, turning the dough to grease all sides.

  4. Cover the bowl loosely with plastic wrap and let rise for 1 hour. Place dough on greased cookie sheets.

  5. Push your fist into the dough to deflate it. Cut dough in half. Roll each half into a 12-inch circle on a floured surface. Spread with softened butter.

  6. Cut each circle into 16 wedges and roll each wedge. Place the rolls on cookie sheets and shape them into a slight curve. Brush with butter.

  7. Preheat oven at 375°F. Cover rolls loosely with plastic wrap and let them rise for about 30 minutes.

  8. Bake 12 to 15 minutes in the oven or until golden brown. Serve once cooled.

How To Make Whole Wheat Crescent Roll

0 from 0 votes
Preparation: 1 hr 45 mins
Cooking: 15 mins
Total: 2 hrs
Serves:

Ingredients

  • 3 cups whole-wheat flour
  • 1 tsp honey
  • 1 tbsp salted butter
  • 2 ¼ tsp yeast
  • 1/2 cup warm water
  • 1 cup warm milk
  • 1 egg beaten at room temperature

Instructions

  1. Slowly mix flour with honey, butter and yeast. Add water, milk and egg. 

  2. Beat with an electric mixer on low speed for 1 minute, scraping down the bowl frequently. Place dough on a lightly floured surface.

  3. Knead about 5 minutes or until dough is smooth and springy. Place the dough in a large bowl greased with butter, turning the dough to grease all sides.

  4. Cover the bowl loosely with plastic wrap and let rise for 1 hour. Place dough on greased cookie sheets.

  5. Push your fist into the dough to deflate it. Cut dough in half. Roll each half into a 12-inch circle on a floured surface. Spread with softened butter.

  6. Cut each circle into 16 wedges and roll each wedge. Place the rolls on cookie sheets and shape them into a slight curve. Brush with butter.

  7. Preheat oven at 375°F. Cover rolls loosely with plastic wrap and let them rise for about 30 minutes.

  8. Bake 12 to 15 minutes in the oven or until golden brown. Serve once cooled.

Nutrition

  • Calcium: 35mg
  • Calories: 132kcal
  • Carbohydrates: 23g
  • Cholesterol: 18mg
  • Fat: 3g
  • Fiber: 3g
  • Iron: 1mg
  • Potassium: 148mg
  • Protein: 5g
  • Saturated Fat: 1g
  • Sodium: 24mg
  • Sugar: 2g
  • Vitamin A: 82IU
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