Easy Whole Wheat Crescent Rolls Recipe

I enjoy baking my own breads and treats for my family on the weekend as a healthier and tastier alternative to store-bought options.

Whole Wheat Crescent Rolls

This is an easy-to-make whole wheat crescent roll that is great when spread with butter or jam, or made into a sandwich.


Prep time	Cook time	Ready in	Yields
2 hours 30 min	20 min	2 hours 50 min	16 crescent rolls

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Mix water and dry yeast, and set aside.
Mix together flours, milk powder, salt, and sugar.
Using a grater, grate frozen margarine into flour, stirring occasionally to coat pieces.
Pour in yeast mixture and 6 tbsp of egg whites.
Mix lightly to form a dough ball, cover and place in freezer for 1 hour.
Turn cold dough onto a floured surface and lightly knead for a minute or two.
Roll dough out into a 20"x12" rectangle.
Use a pizza cutting wheel to cut the dough in half length wise to form 2 -10"x12" pieces. Cut wedges with 3" wide bases from each half yielding 8 pieces from each half.
Roll wedges starting at wide end and place on parchment lined baking sheet point side down and turn ends in slightly.
Set aside to rise for 1-1 1/2 hours, until doubled in size.
Brush tops of crescent rolls with 1 tbsp of egg whites.
Preheat oven to 400 F and bake for 5 minutes. Lower heat to 350 F for additional 10-15 minutes until golden brown.
Remove from pan and cool on wire rack.

Dough rolled out and cut in half