Whole Grain Crescent Rolls

We have several dinner recipes we love that go great with rolls or bread sticks. Now before IMG_7595we get cooking, I think you should know that wheat breads are never going to be as light and airy as breads made from all white flour; wheat breads are denser and that’s just how it is. But, that being said, I’ve made lots of different kinds of breads, some of which are 100% whole grain, some of which are half and half and we have a few favorites that we make over and over again. This is one of them. I’ve made these crescent rolls all whole grain, and I’ve made them mostly whole grain with a cup of white flour and both ways are really good, but with even that one cup of white flour, there is some change in consistency and texture. So in this post, I will show how to do it both ways so that you can choose for yourself. If you have younger, pickier eaters that you’re cooking for, you may want to use one cup of white flour. And notice in the picture below that I like to use King Arthur’s bread flour, but you can definitely use another all-purpose flour. You’ll need some whole white wheat flour, 1/4 c ground flax(I like golden because the color looks nicer but brown is fine too) and 1 c brown rice flour if you’re not using white flour. The rest of the ingredients are pretty typical of bread making: honey, salt, vital wheat gluten, butter, yeast and a little sugar(or honey) to help the yeast grow. I used evaporated cane juice for the sugar.  IMG_6832

Combine warm water and sugar in the stand of a heavy duty mixer(or just a large bowl if you don’t have a big mixer). Sprinkle on yeast, stir to combine and allow to stand 5- 10 minutes until frothy. If you’re making buttermilk from lemon juice and milk, combine them now in a liquid measuring cup and let stand 5 minutes to sour. To the large mixing bowl with yeast water add buttermilk, melted butter, honey and salt and mix well. Add 1 c of brown rice or white flour, 1/4 c ground flax, 3 c of wheat flour, and vital wheat gluten and mix well. Add more wheat flour, 1/2 c at a time until the dough pulls away from the sides of the bowl, cleaning it, and barely sticks to your finger. Once it gets to that point, mix/knead for 5 minutes. Spray a large glass bowl or 9×13 dish with pam. Turn dough into bowl and cover with a clean dish cloth.

IMG_7587Allow to rise until double in size, about one hour. To speed up rise time you can put it in a cool oven with a dish of boiling hot water underneath; this will take about 30 minutes for it to double in size instead of the full hour.

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Lightly flour a work surface. Line 2 baking sheets with parchment paper and set aside. When dough has risen, transfer to work surface and divide dough in half.

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Roll each half into a circle about 12 inches in diameter and about 1/4-1/2 inch thick. Use a pizza cutter to cut dough into 8 equal wedges. Start with wide section of each wedge and roll down to the point.

IMG_6850Place on baking sheet and form in a slight crescent. Repeat with remaining dough pieces.

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Cover and put back in cool oven with boiling hot water and allow to rise until doubled, about 20 minutes(or you can let them rise on the counter for about 40 minutes). Take them out and preheat oven to 375 degrees.

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Whisk egg white and carefully brush tops of rolls. If you want, you can sprinkle on some grains like oats, flax seed, sesame seed to make them look pretty….but if you have kids eating these you may want to leave some of them plain.

IMG_6846 I toast my grains on the stove over medium-high heat for a couple of minutes until they become fragrant. Watch closely and stir continuously because they can burn fast. IMG_6833

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Bake 13-15 minutes or until barely golden brown on top. Bake one sheet at a time and serve warm. IMG_7595

This batch with the red cloth underneath was made with 100% whole grains. Heaven! I love them warm and soft when they’re fresh out of the oven. If you have leftovers, pop them in the microwave for a few seconds before serving.

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And this batch was made with mostly whole grains and a little bit of white flour.

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THE RECIPE

3/4 c warm water (about 115 degrees)
1 Tbsp evaporated cane juice (or other sugar)
1 Tbsp yeast
1/4 c ground flax
1 1/2 c buttermilk (substitute: put 1 1/2 Tbsp lemon juice in liquid measuring cup and add milk until you have 1 1/2c; let stand 5 minutes to allow milk to sour)
2 Tbsp melted butter
3 Tbsp honey
2 tsp salt
1 c brown rice flour (can use one cup bread flour for the pickier eaters)
4-5 c hard white wheat flour
2 Tbsp vital wheat gluten
1 egg white

Combine warm water and sugar in the stand of a heavy duty mixer(or just a large bowl if you don’t have a big mixer). Sprinkle on yeast, stir to combine and allow to stand 5- 10 minutes until frothy. If you’re making buttermilk from lemon juice and milk, combine them now in a liquid measuring cup and let stand 5 minutes to sour. To the large mixing bowl with yeast water add buttermilk, melted butter, honey and salt and mix well. Add 1 c of brown rice or white flour, 1/4 c ground flax, 3 c of wheat flour, and vital wheat gluten and mix well. Add more wheat flour, 1/2 c at a time until the dough pulls away from the sides of the bowl, cleaning it, and barely sticks to your finger. Once it gets to that point, mix/knead for 5 minutes. Spray a large glass bowl or 9×13 dish with pam. Turn dough into bowl and cover with a clean dish cloth. Put in cool oven with a dish of boiling hot water underneath and allow to rise until doubled, about 30 minutes, or on counter for about an hour. Lightly flour work surface. Line 2 baking sheets with parchment paper and set aside. When dough has risen, transfer to work surface and divide dough in half. Roll each half into a circle about 12 inches in diameter and about 1/4-1/2 inch thick. Use a pizza cutter to cut dough into 8 equal wedges. Start with wide section of each wedge and roll down to the point. Place on baking sheet and form in a slight crescent. Repeat with remaining dough pieces. Cover and put back in cool oven with boiling hot water and allow to rise until doubled, about 20 minutes(or you can let them rise on the counter for about 40 minutes). Take them out and preheat oven to 375 degrees. Bake 13-15 minutes or until barely golden brown on top. Bake one sheet at a time and serve warm.

Roll each half into a circle about 12 inches in diameter and about 1/4-1/2 inch thick. Use a pizza cutter to cut dough into 8 equal wedges. Start with wide section of each wedge and roll down to teh point. Place on baking sheet and form in a slight screscent. Repeat with remaining dough pieces.

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1 Comment

Filed under Breads

One response to “Whole Grain Crescent Rolls

  1. Pingback: Healthy School Lunch Ideas | Real Foods Mom

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