Whole Wheat Crescent Rolls

I have used the same recipe for
Crescent Rolls for over 15 years!!

I have seen others,
I have considered others,
BUT I never, ever actually
MAKE any other recipe!

My Motto-
"Don't fix what ain't broken"

But white flour is really NOT my friend
right now, so these rolls have been
out of my life for quite some time.

I volunteered to bring rolls to
Easter Dinner at a friends house,
so I decided to make some
the same way as always.
But I decided to make a batch
using fresh ground whole wheat.

I was way skeptical-
one of the things that makes these
rolls so amazing is that they are so
light and airy,
and I had my doubts that I could
get that same consistency with
whole wheat.

The dough rose to perfection

Once rolled & shaped, they again rose perfectly

I was WRONG!!!
These worked wonderfully,
Tasted amazing
and I could enjoy every bite!

 Whole Wheat Crescent Rolls

3 cups whole wheat flour ***
1 c. scaled milk
1/4 c. butter
1/4 c. sugar
1 tsp. salt
1/4 c. warm water
1 TBSP. yeast
1 egg

*** You can use a combination of wheat & white
flour if you would like.

Soften yeast in warm water. Mix milk, margarine,
sugar and salt. Let the milk cool enough so it
doesn't kill the yeast. Add yeast and egg. Beat.
Add flour to form a soft dough. Let rise
45 minutes. Punch down and roll dough 1/4"
thick. Roll into circles and cut into pie slices.
Roll from big side to small side into crescent
rolls. Let rise another 20-30 minutes. Bake at
375 degrees for 12 minutes.

* A big tip for this recipe is to keep the dough
as moist as you can to work with it. This keeps
the rolls really light and fluffy, not too heavy.