Whole Wheat Crescents

Whole Wheat Crescents

Did You Know? There was no milk, cheese, bread, butter or pumpkin pie at the original Thanksgiving Day feast. Good thing this holiday has evolved!

My brother has always loved the addition of crescent rolls to our Thanksgiving table, so I was looking for a healthy alternative that would do the trick. I came across these over at 101 Cookbooks, and they looked very similar in shape. Turns out they're even better than the real thing!

I'll be posting some more of the dishes and desserts my family enjoyed on Thursday over the next week or so, with the addition of a few leftover ideas. Feel free to comment with your own Thanksgiving favorites or any ideas that you may have for those endless leftovers. Until then, here's the crescent recipe...

Whole Wheat Crescents

Whole Wheat Crescents
4 1/2 teaspoons instant yeast
1 3/4 cups warm water
2 tablespoons brown sugar
3 tablespoons grapeseed oil (any mild tasting oil)
1/4 cup honey
2 teaspoons salt
2 1/2 cups whole wheat flour
2-2 1/2 cups bread flour
4 tablespoons butter, melted

Dissolve the yeast in the water, and let sit for about 10 minutes, or until frothy.

Mix in the brown sugar, oil, honey, salt, and 1 1/2 cups whole wheat flour.

Mix in the remaining whole wheat flour, and enough bread flour to make a stiff dough (I use the whole 2 1/2 cups).

Knead on a lightly floured surface for about 10 minutes, then form into a ball. Place in a lightly greased bowl, cover with plastic wrap, and let rise for about 1 1/2 hours.

After the dough has risen, divide it into 3 pieces, I just eyeball it. Shape into balls, and let rest for another 10 minutes.

Roll out each ball into a 10-inch circle, and spread with 1/3 of the melted butter. Using a pizza wheel, cut each circle into 8 wedges (like a pizza). Beginning at the widest part, roll each wedge towards the center, creating a crescent-shaped roll. Place rolls on a few greased baking sheets, cover with plastic wrap, and let rise for about 30 minutes.

Preheat oven to 375. Uncover the rolls, and brush each with an eggwash (lightly beaten egg + tbsp. cream), and bake for about 15 minutes.

These are best served straight from the oven, and sandwiched with additional butter.

1 comment:

  1. Everything looks so wonderful. I love your style of cooking, its exactly what I attempt to do, taking the poor student issue and my roommate who is picky as a toddler. Cheers!


Back to Top