Crescent Dinner Rolls from Jeanne

It worked!  I borrowed Jeanne’s recipe for Crescent dinner rolls and adapted it to include soaking the flour overnight (to break down the mineral-blocker, phytic acid), and it turned out great.  I then used this dough to make Jeanne’s Pinwheel Crescents for dinner and extras for our family Christmas get togethers later this week.  (More at that post about how easy it is to make them ahead of time.  Also, you may want to read more about why it’s a good idea to “soak” your whole grain flour.)

Crescent Dinner Rolls

I make this dough right in my beloved Bosch.  The night before add the following to your Bosch or mixing bowl:

• 3 c. hard whole wheat flour (read about why I grind my own flour)
• 1 c. yogurt
• 2/3 c. warm water

Mix well, cover and let set overnight.

• 1/4 c. softened butter
• 1 1/2 t. active dry yeast
• 1/4 c. warm water
• 3 1/2 c. Bob’s Red Mill unbleached flour
• 1/4 c. palm sugar
• 3 eggs
• 1 T. sea salt
• More butter, melted

Dissolve yeast with the warm water.  Add everything else except for the sea salt.  Mix well and then add the salt.  Knead for 5 minutes and check the dough.  If it feels sticky, add a little more flour.  If it feels dry, add a little more warm water.  Knead until smooth and elastic – you should be able to stretch the dough without it tearing.  It took mine about 20 minutes this time.  Let rise until doubled, it was about an hour for me, but kitchen temp makes a big difference.  Punch down the dough; divide into 4 equal portions.  Roll 1 portion into a 12” circle, brush with melted butter, cut into 12 wedges.  (A pizza cutter would work well.)  Roll up, beginning at rounded edge.  Place rolls, points underneath, on buttered cookie sheets; curve slightly.  Repeat with remaining dough.  Cover; let rise until double in size, about 30 minutes.  Heat oven to 400*.  Bake for 12-14 minutes or until lightly browned.  If desired, brush tops of rolls with butter or garlic butter.  Mmmmm.

You can follow this recipe as is for the yummy dinner rolls, OR you can use the dough to make Jeanne’s Pinwheel Crescents, as mentioned above.  Also at that post you’ll find three deliciously fun variations, too…

Thanks, Jeanne!

photo credit

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