Whole Wheat Crescent Rolls Made with Fresh Milled Wheat

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Growing up crescent rolls were THE ultimate bread addition to dinner. When we saw that can in the fridge, we knew it was going to be a great night. I knew I had to figure out a way to make whole wheat crescent rolls for my kids to enjoy. 

whole grain crescent rolls stacked on plate close up

Bread lovers, rejoice! This recipe won’t have you sacrificing flavor, texture, or health. Whole-wheat crescent rolls are about to change your perspective on healthy baking with incredible taste, nutty flavor, and a serious nutritional punch from fresh milled flour.

Get ready to pull a batch of golden, buttery crescent rolls out of the oven and let me prove to you that healthy homemade breads can be absolutely delicious!

You can also give our Fresh Milled Dinner Rolls a try.

whole grain crescent rolls pinterest

Tools for Baking Crescent Rolls

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Ingredients for Whole Wheat Crescent Rolls

  • 3/4 Cup (177g) Water, warmed
  • 1 Cup (237g) Milk, warmed
  • 3.5 Cups (675g) Hard Wheat Berries, milled
  • 8 TBSP Unsalted Butter, softened
  • 1/3 Cup (68g) Sugar
  • 2 Large Eggs
  • 2 tsp Salt
  • 1 tsp Garlic Powder (optional)
  • 2 TBSP Dry Active Yeast
  • 2 TBSP (29g) Butter, melted (for brushing rolls)
  • Sea Salt (for sprinkling on top of rolls)

Step-by-Step Whole Wheat Crescent Roll Preparation

  1. Add warmed water and milk to a large bowl (not your mixer’s bowl)
  2. Mill about half of the flour into the liquids
  3. Mix with a spatula to get a shaggy dough and let sit 30-60 minutes to autolyse
  4. In bowl of a stand mixer, cream together butter, sugar, eggs, salt and garlic powder
  5. Mill remaining flour into creamed ingredients and mix
  6. Add the shaggy dough to the mixer bowl and sprinkle yeast over the top
  7. Knead 5-10 minutes, or until dough comes together 
  8. Cover and let dough rise in a warm area for 30-45 minutes, or until almost doubled
  9. Dump out dough onto work surface and divide dough into two pieces
  10. Shape each piece into a disc, about 6-8″ in diameter and place on a floured surface 
  11. Roll dough disc out to a large flat circle, about 14″-16″ in diameter
  12. Using a pizza cutter, knife, or dough scraper, slice circle into 12 triangles
  13. Roll each piece of dough up starting from the wider end of the triangle into the crescent shape, placing on baking mat 
  14. Cover crescent rolls and let rise for 30-45 minutes, or until puffy and soft
  15. Preheat oven to 350 degrees
  16. Bake rolls for 15-20 minutes, or until golden brown
  17. Brush baked rolls with melted butter and sprinkle with sea salt

Notes

  • Dough will be very sticky before kneading everything together, keep kneading 5-10 minutes and the dough will start to combine into one big lump and kind of bounce off the walls of the bowl
  • Use an oven with the light on for a warm area to rise dough
  • I like to cover my stovetop or counter with plastic wrap to roll out the dough, but not necessary
  • Interior temp of rolls should be at least 190 degrees
  • Garlic powder is optional, we just like an extra savory touch
  • You can use regular whole wheat flour instead of fresh milled, like King Arthur
  • Makes 24 Rolls

How to Store

You can keep these in a container on the counter for a couple of days. They also freeze really well, up to 2 months. When ready to eat, remove from freezer and let thaw to room temperature or pop them in the microwave or oven to reheat.

Let’s Roll Some Crescents

milling flour into liquids

Add warmed water and milk to a mixing bowl (not your mixer’s bowl). Mill about half of the flour into the liquids. Mix with a spatula to get a shaggy dough and let sit 30-60 minutes to autolyse.

butter sugar and eggs in a mixing bowl

In bowl of stand mixer, cream together butter, sugar, eggs, salt and garlic powder.

flour being added to wet ingredients

Mill remaining flour into creamed ingredients and mix.

crescent roll dough in mixing bowl

Place dough to the mixer bowl and sprinkle yeast mixture over the top. 

kneaded crescent roll dough

Knead 5-10 minutes, or until dough comes together. Cover and let rise in a warm area for 30-45 minutes, or until almost doubled.

crescent roll dough split into two pieces

Dump out dough onto work surface and split into two pieces.

crescent roll dough pressed into a disc

Shape each piece into a disc, about 6-8″ in diameter by pressing down with your fingers.

crescent roll dough rolled into large flat circle

Rolls each disc out to a large flat circle, about 14″-16″ in diameter.

flattened dough sliced into twelve triangles

Using a pizza cutter, knife, or dough scraper, slice circle into 12 triangles.

rolled raw crescent roll dough on a pan

Roll each triangle up starting from the wider end into the crescent roll shape, placing on a baking mat (or parchment paper) and a large baking sheet. 

crescent rolls rising under plastic wrap on a pan

Cover crescent rolls and let rise for 30-45 minutes.

rolled raw crescent roll dough on a pan with bright light

They are don rising when they are puffy and soft. Preheat oven to 350 degrees.

brushing butter on baker crescent rolls

Bake rolls for 15-20 minutes, or until golden brown. Brush baked rolls with melted butter and sprinkle with sea salt.

baked whole grain crescent rolls

Flavor Varieties

These crescent rolls are pretty versatile. Try making your own version with the flavors you enjoy.

  • Add in rosemary and top with parmesan for an aromatic take
  • Roll in nuts and seeds for a nutritional punch
  • Mix in a couple teaspoons of vanilla and some cinnamon for a sweeter version
  • You could even try rolling them up with chocolate and marshmallows for smores
  • Pigs in a Blanket – need I say more?
  • Brie and apple slices

Whole wheat crescent rolls are more than just a bread – they’re a delicious journey into healthier, more mindful eating. You’re not just baking, you’re creating nutritious, flavor-packed meals that nourish your family.

Use this whole wheat bread recipe for breakfast, appetizers or the perfect side to a hearty stew or Shepherd’s Pie.

whole grain crescent roll feature image

Whole Wheat Crescent Rolls

Yield: 24 Rolls
Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes

Learn how to bake delicious, nutritious whole wheat crescent rolls that are soft, fluffy, and packed with flavor. Perfect with any meal!

Ingredients

  • 3/4 Cup (177g) Water, warmed
  • 1 Cup (237g) Milk, warmed
  • 3.5 Cups (675g) Hard Wheat Berries, milled
  • 8 TBSP Unsalted Butter, softened
  • 1/3 Cup (68g) Sugar
  • 2 Large Eggs
  • 2 tsp Salt
  • 1 tsp Garlic Powder (optional)
  • 2 TBSP Dry Active Yeast
  • 2 TBSP (29g) Butter, melted (for brushing rolls)
  • Sea Salt (for sprinkling on top of rolls)

Instructions

  1. Add warmed water and milk to a mixing bowl (not your mixer's bowl)
  2. Mill about half of the flour into the liquids
  3. Mix with a spatula to get a shaggy dough and let sit 30-60 minutes to autolyse
  4. In Mixer bowl, cream together butter, sugar, eggs, salt and garlic powder
  5. Mill remaining flour into creamed ingredients and mix
  6. Add the shaggy dough to the mixer bowl and sprinkle yeast over the top
  7. Knead 5-10 minutes, or until dough comes together
  8. Cover and let rise in a warm area for 30-45 minutes, or until almost doubled
  9. Dump out dough onto work surface and split into two pieces
  10. Shape each piece into a disc, about 6-8" in diameter
  11. Rolls each disc out to a large flat circle, about 14"-16" in diameter
  12. Using a pizza cutter, knife, or dough scraper, slice circle into 12 triangles
  13. Roll each triangle up starting from the wider end into the crescent roll shape, placing on baking mat
  14. Cover crescent rolls and let rise for 30-45 minutes, or until puffy and soft
  15. Preheat oven to 350 degrees
  16. Bake rolls for 15-20 minutes, or until golden brown
  17. Brush baked rolls with melted butter and sprinkle with sea salt

Notes

Dough will be very sticky before kneading everything together, keep kneading 5-10 minutes and the dough will start to combine into one big lump and kind of bounce off the walls of the bowl

Use an oven with the light on for a warm area to rise dough

I like to cover my stovetop or counter with plastic wrap to roll out the dough, but not necessary

Interior temp of rolls should be at least 190 degrees

Garlic powder is optional, we just like an extra savory touch

Nutrition Information
Yield 24 Serving Size 1 roll
Amount Per Serving Calories 65Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 26mgSodium 225mgCarbohydrates 5gFiber 1gSugar 0gProtein 2g

*This has not been evaluated by the FDA

© ahintofhomestead
Cuisine: American / Category: Breads

FAQS

Can I freeze crescent rolls?

Yes, these crescent rolls freeze really well, up to 2 months. When ready to eat, remove from freezer and let thaw to room temperature or pop them in the microwave or oven to reheat.

Can I use instant yeast?

We prefer to use active dry yeast in our breads, so we have not experimented with instant yeast in this recipe.

Do I need vital wheat gluten for this recipe?

You shouldn’t need to use it, but you can experiment adding a bit to your recipe. 

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