Need to serve delicious quick whole-grain rolls in a hurry? Try these light and sweet lovelies. I like to shape them into crescents for a special feel, or rolled into knots, or simply shaped into a round roll for every day meals.
I use my food processor to mix, knead and rise the dough so it cuts down on bowls to wash, but you can also mix these up and knead them in a stand mixer, or by hand using a bowl and turning the dough out to knead. For light and fluffy rolls, knead and shape on an oiled surface, not a floured one.
In a Hurry Whole Wheat Crescent Rolls
Yield: 16 rolls
Mill white whole wheat berries into flour using the WonderMill
In a food processor place:
2 1/2 cups white whole wheat flour, freshly-ground
1 1/4 cups warm water (110 degrees)
1 Tablespoon instant yeast
1/4 cup raw honey
2 Tablespoons coconut oil or butter (I use organic expeller-pressed coconut oil)
Pulse until mixture comes together, even though sticky. Process for about 2 minutes.
Cover and let rise 30 minutes.
Add in 1/2 teaspoon salt, mix again.
If dough is still sticky, add 1-2 Tablespoons additional flour and mix in. If dough is too dry, add 1-2 teaspoons water and mix well.
Remove dough from processor bowl and place onto a lightly oiled surface (I use olive oil). Divide into 2 equal portions. Roll one portion into a 6-inch circle and cut 8 triangles.
Roll each triangle up, starting with wide end. Pinch the sharp tip into the roll to keep from unraveling during baking. Repeat with second portion.
Place the shaped rolls onto an oiled baking sheet, cover and let rise until doubled while the oven is preheating to 400 degrees.
When risen, place the baking sheet in the oven and bake the rolls for 10-12 minutes, or until lightly golden. Do not overbake.
When done, transfer the rolls to a cooling rack and cover with a clean dish cloth to cool and soften.