Whole Wheat Crescent Rolls

By Hklbrries

Good with Safflower Butter (recipe in collection.)

Ingredients

• 2 tbsp dry yeast
• 1 cup warm water (110 F)
• 1 cup water
• 1/3 cup maple syrup
• 3/4 cup safflower oil
• 3 cups whole wheat flour
• 3 cups whole wheat pastry flour

Details

Servings 24

Preparation

Step 1

In a small bowl, dissolve the yeast in the warm water; stir in 1 tsp maple syrup; let sit for 5 minutes or until mixture is bubbly.

In a large bowl, mix the water, the remaining syrup, and oil. Add the yeast mixture; stir well. Add the whole wheat flour and whole wheat pastry flour; mix well. Cover the dough with plastic wrap and chill until the dough is firm, about 1 hour.

Preheat oven to 350 F. Oil 2 baking sheets.

Divide the dough in half. On a floured work surface, roll each half into a round shape, 1/2-inch thick. Cut each round into 12 pie-shaped wedges. Roll up each wedge starting from the large end; form into a crescent shape. Place rolls on the oiled baking sheets, cover lightly with plastic wrap, set in a warm place, and allow to rise about 30 minutes.

Bake 15 to 20 minutes. Serve warm with Safflower Butter (recipe in collection).