It worked! I borrowed my friend, Jeanne’s recipe for Homemade Crescent 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 Crescent Rolls Recipes 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.)
Homemade Crescent Rolls
- 3 cups hard whole wheat flour (read about why I grind my own flour and here's the grain-mill I have)
- 1 cup yogurt + 2/3 cup warm water (or if not making this the night before, you could just use 1 1/2 cups milk)
Mix well, cover and let set overnight.
- 1/4 cup softened butter
- 1 1/2 teaspoon active dry yeast
- 1/4 cup warm water
- 3 1/2 cups organic unbleached flour
- 1/4 cup palm or coconut sugar
- 3 eggs
- 1 Tablespoon 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. If using the Bosch, it should only take 5 minutes or so. 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. Remove from oven and brush the tops with butter or garlic butter (butter with a teaspoon of garlic powder). Mmmmm.
If you want to make these ahead for company, bake about 10 minutes or until they're almost done but not golden brown yet and pull out to cool. Later before company comes, brush with beaten egg whites, and pop back into the oven until golden brown and hot.
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…