One of the joys of Thanksgiving in my house are the fresh yeast rolls that we bake every year. I always look forward to stealing some off the pan when they’re still warm, some on the table alongside the dinner feast, and then at least one every day in the following days for turkey sandwiches. That intoxicating smell of the rolls baking is one of my favorite holiday scents. It’s not Thanksgiving without rolls!
I’ve been experimenting in the world of artisan breads, but I’m a long way off from being able to share my own formulas for those types of breads with you guys. In the meantime, I want to continue sharing some basic and delicious homestyle breads like these with you! I’ve probably made yeast rolls 50 times at least, so I’d like to think I have it down to a science!
This bread is very easy and only takes a few hours to make from start to finish (and for most of that time you’re just waiting for the bread to rise, so you can be doing something else!). I have learned through experimentation and a little online research that you need at least 50% all-purpose flour to have the right balance of gluten and get the ideal flavor for a yeast roll. These crescents are half all-purpose and half white whole wheat flour, and the balance is perfect! After mixing the dough and letting it rise, you form the crescents by first rolling out the dough in a large circle.
Then, you take a pizza cutter or sharp knife and make 4 straight cuts to create 8 triangles.
Take each triangle and gently roll it up, starting at the wide end. With the point of the roll facing down, gently curve the ends to create a crescent shape.
Transfer them to a greased baking dish to rise a little more, and then they’re ready to bake!
If you make these for your friends and family, they will disappear quickly. The awesomeness put those sad little rolls that burst out of a can to shame.
White Wheat Crescent Rolls
Prep Time: 30 minutes
Cook Time: 2 hours rising time + 10 minut
Keywords: bread American
Ingredients (8 rolls)
- 1/2 c. scalded milk, cooled to lukewarm
- 1/4 c. sugar
- 1 egg.
- 1/4 c. butter or shortening, softened
- 1 t. salt
- 1 package instant yeast
- 1 c. all-purpose flour
- 1 c. white whole wheat flour
- 1 egg yolk + 2 T. milk (optional)
In the bowl of your mixer or food processor, combine the milk, sugar, egg, butter, and salt until combined.
In a separate bowl, combine the flours and yeast until combined. Add, half at a time, to the liquid mixture, mixing on medium speed (or pulsing if you’re using a food processor) until the dough comes together in a ball.
Mix for another 30 seconds, or until the dough is soft and springy.
Remove the dough to a bowl greased with a little olive oil, rolling the ball around to lightly coat it in the oil.
Cover with a dishtowel and let rest in a warm place (I like to put mine in an OFF oven with the oven light turned on to create some warmth) for about 1 1/2 hours, or until the dough doubles in bulk.
Gently punch down the dough with your hands and roll it out into a 12″ circle on a lightly floured surface.
With a sharp knife or pizza cutter, cut the dough circle 4 times to create 8 triangles.
Roll each triangle up and bend into a crescent, with the point facing down, and place each roll on a greased cookie sheet.
Cover the cookie sheet with a towel and let rise in a warm place until the rolls double in size, about 45 minutes.
If you would like a shiny crust, whisk together the egg yolk and milk and brush it over the risen rolls with a pastry brush.
Bake the rolls in a 400 degree oven for 8-10 minutes, or until the rolls are golden brown.
NOTE: Scalding the milk really does make a difference, it helps to create a softer textured dough. To scald milk, just heat it in a small saucepan over high heat, without stirring, until the bottom of the milk starts to burn (yeah, I know it sounds weird). Then just empty the milk into a bowl and let it cool!
If you’ve never made bread before, this is a great one to try! You will impress yourself.
Don’t forget to try one warm out of the oven! It’s one of life’s finest pleasures. A little butter (or Earth Balance, in my case) just makes it even better.
I’ve got a few more Thanksgiving appropriate recipes coming your way–stay tuned!
Thanks for reading!