Homemade Whole Wheat Crescent Rolls with Fresh Milled Flour
Bread lovers, rejoice! This whole wheat crescent roll recipe won’t have you sacrificing flavor, texture, or health. Crescent rolls made with 100% fresh milled flour are about to change your perspective on whole wheat baking. They’re fluffy, have incredible flavor, and a serious nutritional punch from fresh milled whole grains.
These whole wheat crescent rolls are made with fresh milled hard white wheat flour and bake up soft, fluffy, and buttery. They’re perfect for holiday dinners, soups, stews, and everyday family meals while offering more nutrition than traditional white flour crescent rolls.
Get ready to pull a batch of golden, buttery crescent rolls out of the oven and let me prove to you that homemade whole wheat breads can be absolutely delicious!
You can also use these to make Peach Dumplings or Pigs in a Blanket!
Give some of our other recipes a try like Fresh Milled Dinner Rolls, Super Soft Milk Bread, Country Loaf, Texas Roadhouse Copycat Rolls, Ciabatta Rolls, Cornbread Muffins, Homemade English Muffins, or Hawaiian Rolls.
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Why You’ll Love Whole Wheat Crescent Rolls
This recipe combines the wholesome goodness of fresh milled flour with the soft texture and buttery flavor everyone loves. Homemade whole wheat bread can be every bit as delicious as its white flour counterpart.
- Soft and fluffy despite being 100% whole wheat. Fresh milled flour creates a tender texture and rich flavor that store-bought whole wheat rolls simply can’t match. With their tender layers and classic crescent shape, these rolls disappear fast whenever they’re served.
- Made with wholesome ingredients. These homemade crescent rolls are crafted with freshly milled wheat and simple pantry staples, making them a nourishing addition to any meal.
- Perfect for everyday dinners or holiday gatherings. Whether you’re serving soup on a chilly evening or setting the table for a festive feast, these buttery rolls feel special enough for any occasion.
- A delicious way to enjoy fresh milled flour. If you’re new to baking with freshly ground wheat, this recipe is an easy and rewarding place to start.
- Family-friendly and freezer-friendly. Make a batch ahead of time and enjoy homemade crescent rolls whenever you need them.
Fresh Milled Flour Crescent Rolls
*This recipe was updated on 11/5/26; for the original version, see the second recipe card at bottom of post.
Tools
- Grain Mill
- Mixer with Dough Hook
- Mixing Bowls
- Spatula
- Dough Scraper
- Rolling Pin
- Pizza Cutter/Knife
- Baking Mat or parchment paper
- Baking Sheets
- Thermometer
Ingredients
Dough
- 177g Water (3/4 Cup)
- 237g Milk (1 Cup)
- 675g Hard White Wheat (3.5 Cups milled flour)
- 113g Unsalted Butter (8 Tbsp), softened
- 70g Honey (3 tbsp + 1 tsp)
- 2 Eggs
- 2 tsp Salt
- 1 tsp Garlic Powder (optional)
- 2 Tbsp Active Dry Yeast
Top
- 2 Tbsp (29g) Butter, melted (for brushing rolls)
- Sea Salt (for sprinkling on top of rolls)
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
- 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, but I like to get closer to 200 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
- You can use a little less yeast; the rise time will just be a bit longer
- Honey can be added during autolyse or with eggs, etc.
- Makes 24 Rolls; this recipe can be halved to just make 12 rolls
Step-by-Step Whole Wheat Crescent Roll Recipe
Autolyse: Add water, milk, honey, and flour your mixing bowl. Mix together until you get a stiff dough (it will be a little dry, but just knead until flour is combined). Cover and let sit 30-60 minutes to rest.
Knead: To dough add butter, salt, eggs, yeast and garlic if using. Knead dough for 5-10 minutes, or until it comes together into a ball and is elastic.
Bulk Rise: Cover and let rise in a warm area for 30-45 minutes, or until just about doubled.
Shape: Dump out dough onto work surface and split into two pieces. Shape each piece into a disc, about 6-8″ in diameter by pressing down with your fingers. Then, roll each disc out to a large flat circle, about 14″-16″ in diameter. Using a pizza cutter, knife, or dough scraper, slice circle into 12 triangles.
Roll Up and Rise: 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. Cover crescent rolls and let rise for 30-45 minutes.
Bake: Preheat oven to 350 degrees. Rolls are done rising when they are puffy and soft. Bake rolls for 15-20 minutes, or until golden brown. Brush baked rolls with melted butter and sprinkle with sea salt.
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.
Crescent Roll 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
Where to Buy Wheat Berries
We love trying all kinds of wheat varieties and from all different places. Below are some of our favorites.
- Guardian Grains: Use code Hintofhomestead for 15% off your purchase
- Mockmill: Organic berries available
- Wheat Montana: Can buy on Amazon or in many stores
- Farmers’ Storehouse: Lots of varieties
- Country Life Natural Foods: Free shipping over $99
- Breadtopia: Often have durum for pasta-making
- Grand Teton: Tons of options on grains
Whole wheat crescent rolls are more than just a bread side. These fresh milled rolls a delicious journey into whole grain baking. 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.
Homemade Whole Wheat Crescent Rolls with Fresh Milled Flour
Learn how to bake delicious, nutritious whole wheat crescent rolls that are soft, fluffy, and packed with flavor. Perfect with any meal!
Ingredients
- 177 g Water, (3/4 Cup)
- 237 g Milk, (1 Cup)
- 675 g Hard White Wheat, (about 3.5 Cups milled flour)
- 113 g Butter, (8 Tbsp)
- 70 g Honey, (3 Tbsp + 1 tsp)
- 2 Eggs
- 2 tsp Salt
- 1 tsp Garlic Powder (optional)
- 2 Tbsp Active Dry Yeast
Topping
- 2 Tbsp Butter, melted (for brushing rolls)
- Sea Salt (for sprinkling on top of rolls)
Instructions
- Autolyse: Add water, milk, honey, and flour your mixing bowl. Mix together until you get a stiff dough (it will be a little dry, but just knead until flour is combined). Cover and let sit 30-60 minutes to rest.
- Knead: To dough add butter, salt, eggs, yeast and garlic if using. Knead dough for 5-10 minutes, or until it comes together into a ball and is elastic.
- Bulk Rise: Cover and let rise in a warm area for 30-45 minutes, or until just about doubled.
- Shape: Dump out dough onto work surface and split into two pieces. Shape each piece into a disc, about 6-8" in diameter by pressing down with your fingers. Then, roll each disc out to a large flat circle, about 14"-16" in diameter. Using a pizza cutter, knife, or dough scraper, slice circle into 12 triangles.
- Roll Up and Rise: 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. Cover crescent rolls and let rise for 30-45 minutes.
- Bake: Preheat oven to 350 degrees. Rolls are done rising when they are puffy and soft. Bake rolls for 15-20 minutes, or until golden brown. 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
- 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, but I like to get closer to 200 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
- You can use a little less yeast; the rise time will just be a bit longer
- Honey can be added during autolyse or with eggs, etc.
- Makes 24 Rolls; this recipe can be halved to just make 12 rolls
Nutrition Information
Yield 24 Serving Size 1 rollAmount Per Serving Calories 150Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 26mgSodium 225mgCarbohydrates 23gFiber 4gSugar .64gProtein 4g
*This has not been evaluated by the FDA
FAQS for Fresh Milled Flour 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.
Make sure you don’t skip the autolyse and also be sure to let the dough rise properly on both the first and second rise. Under-kneading, insufficient rise time, old yeast, or using flour that wasn’t properly hydrated can all lead to dense rolls.
Not if you know your yeast is good! It can just be sprinkled into the dough.
Old Version: Whole Wheat Crescent Rolls with Fresh Milled Flour
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
- 1 Cup (237g) Milk
- 3.5 Cups (675g) Hard White Wheat Berries (or milled flour)
- 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
Topping
- 2 Tbsp Butter , melted (for brushing rolls)
- Sea Salt (for sprinkling on top of rolls)
Instructions
- Autolyse: Add 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 cover and let sit 30-60 minutes to rest.
- Cream: In bowl of stand mixer, cream together butter, sugar, eggs, salt and garlic powder.
- Add Dough Ingredients: Add remaining milled flour into creamed ingredients and mix. Then, add in all of the autolyzed dough and sprinkle yeast mixture over the top.
- Knead: In mixer, knead dough for 5-10 minutes, or until it comes together into a ball. Cover and let rise in a warm area for 30-45 minutes, or until almost doubled.
- Shape: Dump out dough onto work surface and split into two pieces. Shape each piece into a disc, about 6-8" in diameter by pressing down with your fingers. Then, roll each disc out to a large flat circle, about 14"-16" in diameter. Using a pizza cutter, knife, or dough scraper, slice circle into 12 triangles.
- Roll Up and Rise: 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. Cover crescent rolls and let rise for 30-45 minutes.
- Bake: Preheat oven to 350 degrees. Rolls are done rising when they are puffy and soft. Bake rolls for 15-20 minutes, or until golden brown. 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 if needed
- I like to cover my stovetop or counter with plastic wrap to roll out the dough, but it's not necessary
- Interior temp of rolls should be at least 190 degrees, but I like to get closer to 200
- Garlic powder is optional, we just like an extra savory touch
- Less yeast may be used, but rise time will vary
- Recipe can be halved to make 12 rolls
Nutrition Information
Yield 24 Serving Size 1 rollAmount Per Serving Calories 150Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 26mgSodium 225mgCarbohydrates 23gFiber 4gSugar .64gProtein 4g
*This has not been evaluated by the FDA
I’m not sure how you came up with the nutrition facts for this? I put all the ingredients into MyFitnessPal and it came up with 206 calories per roll, with about 22 carbs . Just so you know.
Sorry, the nutrition facts automatically pull from the recipe, and I don’t think they pull the ingredient of wheat berries properly. Looking into this.
Is the fresh milled flour in your recipes based on the weight of berries before milling or the weight of flour after milling?
I weigh my berries before milling, but it will be the same for either berries or flour if you are weighing.
these look AMAZING!! I haven’t tried fmf crescent rolls yet and now I’m inspired, thank you for sharing!
Hi, Would this require hard red berries?? Your recipe isn’t specific other than “hard wheat berries”. I only see red in the wheat berries link.
Nope, you can use red or white!