Crescent Rolls
I got this recipe on-line and did a couple slight adjustments. Crescent rolls are the child of croissants. These are super delicious.
Recipe:
2 tsp instant yeast
1 1/4 C hard whole wheat flour
1 1/4 C bread flour
1 Tbs raw wheat germ
3/4 C warm milk
1/4 C warm water
1 whole egg
7 Tbs butter, divided and softened
2 Tbs sugar
1 tsp salt
1 egg yolk
1 Tbs warm water
Mix the yeast, whole wheat flour, wheat germ and milk together. Let stand, covered, for 20 minutes. Add bread flour, whole egg, 1 Tbs butter, sugar and salt. Add more bread flour if needed until you have a very soft, quite sticky dough. Knead 10 minutes. Put in oiled bowl to rest 20 minutes. Knead another minute, cover in plastic wrap and put in fridge 30 minutes. Roll out on lightly floured counter into a large rectangle, about 1/8 inch thick. Brush all over with 6 Tbs very softened butter, keeping an inch away from the edges. Fold in third like a letter, then turn and fold both ends into the middle to meet each other. Then close together like a book. Wrap in the plastic wrap again and put in fridge 20 minutes. Roll out again on lightly floured counter very carefully, trying not to break the dough skin to expose the butter. Fold again in thirds. Re-wrap and refrigerate 30 minutes this time. Roll out a third time and fold in thirds.
Roll out dough to a large 1/8 inch thick rectangle, making the rectangle as true as possible. Cut the rectangle in half down the center the long way. Cut triangles out of each half. Take a triangle and roll it up starting with the wide end. Tuck the point under the roll. Let rolls rise until double, brush with egg yolk mixed with 1 Tbs warm water. Place the rolls on a parchment-lined pan and bake 400°F for 11-13 minutes, until golden brown. Makes about 20 rolls.
2 tsp instant yeast
1 1/4 C hard whole wheat flour
1 1/4 C bread flour
1 Tbs raw wheat germ
3/4 C warm milk
1/4 C warm water
1 whole egg
7 Tbs butter, divided and softened
2 Tbs sugar
1 tsp salt
1 egg yolk
1 Tbs warm water
Mix the yeast, whole wheat flour, wheat germ and milk together. Let stand, covered, for 20 minutes. Add bread flour, whole egg, 1 Tbs butter, sugar and salt. Add more bread flour if needed until you have a very soft, quite sticky dough. Knead 10 minutes. Put in oiled bowl to rest 20 minutes. Knead another minute, cover in plastic wrap and put in fridge 30 minutes. Roll out on lightly floured counter into a large rectangle, about 1/8 inch thick. Brush all over with 6 Tbs very softened butter, keeping an inch away from the edges. Fold in third like a letter, then turn and fold both ends into the middle to meet each other. Then close together like a book. Wrap in the plastic wrap again and put in fridge 20 minutes. Roll out again on lightly floured counter very carefully, trying not to break the dough skin to expose the butter. Fold again in thirds. Re-wrap and refrigerate 30 minutes this time. Roll out a third time and fold in thirds.
Roll out dough to a large 1/8 inch thick rectangle, making the rectangle as true as possible. Cut the rectangle in half down the center the long way. Cut triangles out of each half. Take a triangle and roll it up starting with the wide end. Tuck the point under the roll. Let rolls rise until double, brush with egg yolk mixed with 1 Tbs warm water. Place the rolls on a parchment-lined pan and bake 400°F for 11-13 minutes, until golden brown. Makes about 20 rolls.
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