Thursday, March 10, 2011

Whole Wheat Savory Crescent Rolls

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.
Savory Crescent Rolls

One Year Back - Rye Bread
Ingredients:
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)
Savory Crescent Rolls

Method:
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.
Savory Crescent Rolls

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.

Enjoy.

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21 comments:

  1. Cant wait to try this savourfy crescent rolls, they looks super adorable and delicious..

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  2. wow...they look awesome...Book marking it!...I have been wanting to make something like this for a long time....
    Smitha
    Smitha's Spicy Flavors

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  3. Looks so tempting...Love it....Thanks for sharing...

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  4. Hi,

    Since you are using whole wheat flour, do they come out as soft as maida/APF rolls ?

    Vidya.

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  5. Vidya,
    Yes. The rolls are super soft. When you add vital wheat gluten, it increases the softness of otherwise a bit dense whole wheat flour breads.

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  6. So cute rolls...very tempting and yummy !!!

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  7. Rolls look very nicely prepared as well as very wholesome. Great Pics.

    Deepa
    Hamaree Rasoi

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  8. Wow! These look awesome Champa! Just the kind of recipe I was looking for for my son's birthday party!

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  9. Crescents look perfect. I've always had trouble forming crescents. Yours look cute.

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  10. Healthier because it is of whole wheat... I still haven't found vital wheat gluten here :(

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  11. I would surely want to try this..looks so tempting!

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  12. These turned out awesome, and my family loved it! They go into my favorite recipe list. Thanks for sharing, Champa.

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  13. Hi
    Looking yummy
    Want to make them couldn't find green chilis where I live only Serrano how many Serrano peppers can substitute in this recipe?
    Thanks inadvance

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  14. Serrano is pretty hot if I remember. I had used it only once. So, use just 2 and see how hot it is. You could taste the dough and add more if needed.

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  15. Champa, just found a box of Wheat gluten I bought mths. back, so here I am looking for some recipe for tomm. breakfast, list of ques. for U :

    1. I guess I'm gonna use half APF as I don't have enough WWF so do I still use Vital wheat gluten acc.

    2. purpose of dry milk powder in this, canI omit it.

    3. most imp. one now, If I get the dough ready in the night & shape them, do U think leaving it on the counter for second rise is good option or keeping it in the fridge, night time temp. in the kitchen would be around 75 degree. I'm gonna bake them in the mor.

    thaks for all the help u do with my bread baking.

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  16. Spice,
    1. Use 1 TBSP vital wheat gluten for every cup of wheat flour you use. Doesn't matter if you use half APF.
    2. Dry milk powder makes the goods brown better. Can omit or replace part of water in the recipe with milk.
    3. I wouldn't recommend leaving it on the counter. If you really want to do that, use half the amount of yeast. Yeast does raise even in the refrigerator. So, less yeast, slow growth and will be perfect to bake in the morning.

    Good luck and do let me know how they turned out.

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If you have a question and you leave it as a comment, I'll surely answer the question to the best of my knowledge. Thanks for visiting.