It has been raining continuously for the past 18 hours here. I felt like turning on the oven and making something warm, but it had to be savory and spicy and not too rich. These are adapted from the pesto crescent rolls recipe. I let go of the pesto and made it with whole wheat flour. Tastes awesome. For this recipe, you can make 16 big ones which are easier to shape into crescent shape than 24 mini ones like I did.
One Year Back - Rye Bread
Whole Wheat flour - 2 2/3 cups
Vital Wheat Gluten - 3 TBSP
Warm water - 1 cup
Oil - 2 TBSP
Non fat dry milk - 2 TBSP
Salt - 1 1/2 tsp
Sugar - 1 TBSP
Instant yeast - 2 1/4 tsp (1 packet)
Cumin - 1 1/2 tsp (optional)
Green Chillies - 10 chopped fine
Cilantro - chopped 1/4 cup
To brush the rolls before baking:
Milk and oil mixed together about 2 tsp each
To brush the rolls after baking:
Oil - 1 TBSP or less. (You could use butter too)
In a bowl, take warm water. Add sugar to it and sprinkle yeast on the top. When it gets foamy (it should if the yeast is good and the water temperature is warm within 10 minutes. If it doesn't, then the yeast is bad). Add the oil, salt, dry milk powder. Stir well and start adding the flour and vital wheat gluten. Remember that every whole wheat flour absorbs water in different quantities. Go easy on the flour. You might need a bit more than what I have used or less. Add chopped green chillies, cumin and knead for about 10 minutes. Dough has to be soft, supple and not sticky at all at the end of kneading. Finally knead the cilantro into the dough. Coat with some oil and let rise in draft free warm place for about one hour or till double in bulk.
Punch down the dough and divide into 3 equal parts. Line two baking sheets with parchment paper. Set aside. Keeping two pieces covered, roll the first piece of dough into a circle of about 9 - 10". With a pizza cutter or a sharp knife, divide the rolled dough into 8 wedges. Apply thin coating of oil. Roll from the outer circle to the inner and bend it to form a crescent shape (it was hard for me to bend them since they were so small). Place on the prepared baking sheet seam side down. Repeat with all and cover and let rise for 45 minutes to an hour.
Towards the end of rise time, preheat the oven to 350 F. Brush the rolls with some milk and oil mixture. Bake for 18 - 20 minutes or until golden on the top. Don't forget to rotate the baking sheets halfway.
Brush the rolls with oil or butter and let it cool on wire rack. This tastes awesome when warm and when at room temperature too.
This goes to Yeastspotting.