Whole Wheat Crescent Rolls

These whole wheat rolls are light and flaky, not heavy. They are perfect for holiday baking, because the shaped, unbaked rolls can be, if you wish, frozen for up to 2 weeks before letting them rise and bake. They also freeze well after baking, simply reheat before serving.
When you shape them, be sure to get the tips securely under the roll, so they don’t unroll while baking.  I usually just spray my board, hands and rolling pin lightly with cooking spray instead of using flour, to keep them light and easy to work with.  You can shape them any other way you want, in bow knots also works well for freezing.
These are so quick and easy to make, rising right in the food processor, that I usually bake them immediately.
Whole Wheat Crescent Rolls
For 8 rolls:
1 cup flour, all-purpose -- (5 oz)
1 1/2 Teaspoons Instant Yeast
2 Tablespoons brown sugar
1 tablespoon shortening, oil or butter
1/4 Teaspoon salt
2/3 cup whole wheat flour –(3 oz)
5/8 cup water
1 Tablespoons butter – softened
For 16 rolls:
2 cups flour, all-purpose -- (10 oz)
3 teaspoons Instant Yeast
4 tablespoons brown sugar
2 tablespoons shortening, oil or butter
1/2 teaspoon salt
1 1/3 cups whole wheat flour – (6 oz)
1 1/8 cups water
2 tablespoons butter -- softened
• Mix dry ingredients and shortening in food processor bowl. Heat water to 120-125°. Pour water in gradually and process 1 minute after dough forms a ball. Let dough rest, about 10 minutes, right in the bowl.
• For 8 rolls, roll dough into 12" circle; spread with 1-1 1/2 tablespoons of soft butter, cut into 8 wedges, roll up for crescents. Work quickly. Freeze on cookie sheet until solid, 2 hours. Bag and freeze if desired. For 16 rolls, divide the dough in half, chilling half while working on the other. Proceed as for 8 rolls, and then repeat.
• Thaw, (covered lightly with a greased wax paper), let rise until nearly double (about 2-2 1/2 hours), and bake at 400° for 12 minutes.
• If you want to make them right away, let rise immediately after shaping for 20 minutes, bake at 400° for 12 minutes.
2010 cost: 6 cents per roll or 89¢ per 16 rolls.
Per Serving: 126 Calories; 3g Fat (23.8% calories from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 83mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.


  1. Hello ladies! I'm enjoying your blog! All of your recipes look yummy.

  2. I found your site while searching for a good crecent roll recipe that I could use with my food processor.....LOVE the site! Had to follow!


  3. This is great for making baked Havarti or Brie.


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