Crescent Rolls
- Number of Servings: 12
Ingredients
1 1/2 cup all purpose flour1 1/2 cup whole wheat flour1 Envelope dry yeast (1 1/2 Tablespoons)1 Teaspoon salt2 Tablespoons Packed Brown Sugar2 Tablespoons vegetable oil1 Cup Hot Water
In medium size bowl mix 1 cup all purose and 1 cup whole wheate four, yeast, sugar and salt. Stir in oil and water until smooth. Stir in enough remaining flour to make a soft dough. Turn dough out on lightly floured surface. knead 5 to 8 minutes or until it is smooth and elastic.
Put in a greased bowl; turn to grease the top. Cover; let rise in warm draft-free place 15 to 25 minutes or until doubled.
Punch down. Roll out to 13 inch circle. Cut in 12 equal wedges. Starting from the wide end, roll each wedge down to the point. Place 3 inches apart on greased baking sheet. Bend to form crescents. Cover let rise in warm draft free place for 15 to 25 min or until doubled.
Bake in preheated 375 degree oven for 15 min. or until rolls are light brown and sound hollow when tapped lightly. Remove to rack. Serve warm or let cool completely.
Makes 12 Rolls.
Serving Size: Makes 12 Rolls
Number of Servings: 12
Recipe submitted by SparkPeople user SUMMERAZURE.
Put in a greased bowl; turn to grease the top. Cover; let rise in warm draft-free place 15 to 25 minutes or until doubled.
Punch down. Roll out to 13 inch circle. Cut in 12 equal wedges. Starting from the wide end, roll each wedge down to the point. Place 3 inches apart on greased baking sheet. Bend to form crescents. Cover let rise in warm draft free place for 15 to 25 min or until doubled.
Bake in preheated 375 degree oven for 15 min. or until rolls are light brown and sound hollow when tapped lightly. Remove to rack. Serve warm or let cool completely.
Makes 12 Rolls.
Serving Size: Makes 12 Rolls
Number of Servings: 12
Recipe submitted by SparkPeople user SUMMERAZURE.
Nutritional Info Amount Per Serving
- Calories: 145.1
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 195.1 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 0.8 g
- Protein: 3.7 g
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