Whole-grain Crescent Rolls - Country Living Recipe
Yield: 32 rollsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Milk,
-all-purpose flour,
5 tbsp: Butter, melted
2 cup: Whole-wheat flour,
1/2 cup: Warm water, 110 to 115F
1/2 tsp: Salt,
1 package: Active dry yeast,
1 Large: egg,
1 tbsp: Sugar,
1 tbsp: Caraway seeds,
2 1/4 cup: To 2 3/4 C unsifted,
Directions:
1. In 1-quart saucepan, heat milk until bubbles form around edge of
saucepan. Remove from heat; stir in 3 T butter. Cool mixture to 110
to 115F.
2. Reserve 1 t water. In large bowl, sprinkle yeast over remaining
water. Stir in sugar and set aside until mixture is foamy-about 5
minutes.
3. Add 2 1/4 C all-purpose flour, the whole-wheat flour, and salt,
Stir milk-and-butter mixture into flour mixture until soft dough
forms.
4. Turn dough out onto floured surface. Knead, adding more flour if
necessary, until dough is smooth and elastic-about 9 to 10 minutes.
5. Wash, dry, and lightly oil mixing bowl. Place dough in oiled bowl,
turning to bring oiled side up. Cover with clean cloth; let dough
rise in warm place, away from drafts, until double in size-1 hour.
6. Lightly grease 2 baking sheets. Divide dough into quarters; form
each quarter into a ball. With rolling pin or fingers, flatten balls
into 8-inch rounds. Cut each round into 8 triangles.
7. To make rolls, brush some of remaining melted butter over tops of
triangles. Starting at the large end, roll up dough, jelly-roll
style; form into crescent shape and place, seal side down, on greased
baking sheets. Repeat with remaining triangles. Cover rolls with
clean cloth; let rise in warm place, away from draft about 1 hour.
8. When rolls have risen 1 hour, heat oven to 400F. In small bowl,
beat egg and reserved 1 t water until well combined; brush tops of
rolls with egg mixture. Press caraway seeds into tops of rolls. Bake
rolls 15 to 20 minutes or until lightly browned. Cool on wire rack;
store in airtight container.
9. Rolls can be cooled and frozen, tightly wrapped, for several
weeks. To reheat. defrost crescents; heat oven to 400F. Sprinkle
rolls with a little water, wrap in aluminum foil, and heat in oven 5
to 10 minutes.
Country Living/June/90 Scanned & fixed by DP & GG
Source from luhu.jp
saucepan. Remove from heat; stir in 3 T butter. Cool mixture to 110
to 115F.
2. Reserve 1 t water. In large bowl, sprinkle yeast over remaining
water. Stir in sugar and set aside until mixture is foamy-about 5
minutes.
3. Add 2 1/4 C all-purpose flour, the whole-wheat flour, and salt,
Stir milk-and-butter mixture into flour mixture until soft dough
forms.
4. Turn dough out onto floured surface. Knead, adding more flour if
necessary, until dough is smooth and elastic-about 9 to 10 minutes.
5. Wash, dry, and lightly oil mixing bowl. Place dough in oiled bowl,
turning to bring oiled side up. Cover with clean cloth; let dough
rise in warm place, away from drafts, until double in size-1 hour.
6. Lightly grease 2 baking sheets. Divide dough into quarters; form
each quarter into a ball. With rolling pin or fingers, flatten balls
into 8-inch rounds. Cut each round into 8 triangles.
7. To make rolls, brush some of remaining melted butter over tops of
triangles. Starting at the large end, roll up dough, jelly-roll
style; form into crescent shape and place, seal side down, on greased
baking sheets. Repeat with remaining triangles. Cover rolls with
clean cloth; let rise in warm place, away from draft about 1 hour.
8. When rolls have risen 1 hour, heat oven to 400F. In small bowl,
beat egg and reserved 1 t water until well combined; brush tops of
rolls with egg mixture. Press caraway seeds into tops of rolls. Bake
rolls 15 to 20 minutes or until lightly browned. Cool on wire rack;
store in airtight container.
9. Rolls can be cooled and frozen, tightly wrapped, for several
weeks. To reheat. defrost crescents; heat oven to 400F. Sprinkle
rolls with a little water, wrap in aluminum foil, and heat in oven 5
to 10 minutes.
Country Living/June/90 Scanned & fixed by DP & GG
Source from luhu.jp