Fill your breadbasket with soft and buttery crescent rolls. Each layer is packed with flavor and uses only wholesome ingredients. Serve them at your next meal, pair with a bowl of soup or bring a basket of fresh baked rolls to your next holiday get together.

Whole Grain Crescent Roll Recipe

Sometimes you just need to get a loaf of bread onto the table for dinner.

No muss. No fuss.

Just healthy, homemade bread that doesn’t take much effort to create.

Then there are others time that a typical yeast bread recipe sounds boring. A slice of bread for dinner, as tasty as it is, doesn’t sound so appealing. I get it. Everyone needs a little variety in their lives.

With just a few extra minutes of your time, a handy dandy pizza cutter and a stick of butter, you can transform an ordinary ball of dough into a delicious batch of buttery crescent rolls.

Now, I will admit, I’m guilty of eating those crescent rolls from a can. You know the ones that sometimes unexpectedly pop out of the tube like a jack-in-the-box? How fun they were to open as a child! Not so much as an adult. Well as tasty as those rolls are, we can all agree they aren’t doing the body any favors. No nourishment or essential nutrients in that can of rolls. Instead, I opt for a healthy alternative, homemade crescent rolls made with freshly milled flour. 

This crescent roll recipe is packed full of nutrients and flavor! It’s also simple to make and is perfect to pair alongside your dinner or to bring to get-togethers such as a Thanksgiving meal, church potlucks, Christmas dinner or simple meal with friends. I hope you enjoy these rolls as much as my family and I do!

What Flour is Best for Making Rolls?

In this crescent roll recipe with freshly milled flour, I recommend using freshly milled hard white wheat or hard red wheat. If you do not have a grain mill, scroll to the bottom of the page for suggested substitutions.

How to Roll Crescent Roll Dough

Rolling dough into a crescent roll is easy. After you have rolled and cut the dough into wedges, take one wedge and roll it from the wide end to the narrow point on the other side of the wedge. Pinch and tuck the end of the dough underneath the bottom of the roll so that the roll doesn’t unravel while baking.

Should Crescent Rolls be Refrigerated?

No. After baking the rolls, refrigeration is not necessary.

Can You Freeze Crescent Rolls?

Yes, of course. Place the baked rolls in a sealed, airtight container or bag and freeze until you’re ready to eat them.

Can You Fill Crescent Roll Dough?

A buttery homemade crescent roll can be eaten as is or you can fill it with a variety of ingredients to create a delicious stuffed crescent roll. Here are a few filling suggestions:

• Jam
• Sliced meat such as ham or pepperoni
• Cheese
• Cream cheese
• Cinnamon and sugar
• Chocolate
• Herbs

Crescent Roll Recipe With Freshly Milled Flour

This crescent roll recipe is made with my favorite freshly ground flour, nutritious ingredients and of course plenty of creamy butter. It is the perfect roll recipe to share with friends and family!

Makes: 24 rolls

Ingredients to Make Crescent Rolls

1/2 cup water
1/2 cup milk
6 tablespoons butter, divided
1 teaspoon honey
1 egg
1 teaspoon salt
1 scant teaspoon vital wheat gluten, optional
1 tablespoon yeast
3 1/2 cups freshly milled hard white wheat*

How to Make Crescent Rolls

In a measuring cup, add water, milk and 3 tablespoons of butter, cut into 3 small pieces. Warm in a microwave until the butter is melted, about 90 seconds. You can also do this step in a saucepan on the oven, if you’d prefer to.

In the bowl of a stand mixer using the paddle attachment, combine the warmed milk mixture, honey, egg, salt and vital wheat gluten (if using). Add 2 1/2 cups of flour and mix until a wet batter forms. Add yeast and mix to combine.

Switch to the dough hook and add the remaining cup of flour. Knead the dough for about 5 minutes. Cover the bowl, place in a warm spot and let rise for 1 hour or until doubled.

Place dough on a floured surface. Divide dough in half. Roll first half into a 10 to 12-inch circle. Melt the remaining 3 tablespoons of butter. Brush one tablespoon of butter onto the circle. Using a pizza cutter or knife, cut each circle into 12 wedges (like you would for a pizza). Roll up wedges from the wide end, pinching the end and tucking it to the bottom so that the roll doesn’t unravel while baking. Repeat steps with remaining dough. Place crescent rolls on greased baking sheet, cover and let rise in a warm place for 30 minutes.

Preheat oven to 375° F. Brush each roll with the remaining tablespoon of melted butter. Bake rolls for 12-14 minutes or until golden brown. Remove to wire rack. Serve.

*Note: If you’d like to make this homemade crescent roll recipe but do not have wheat berries or a grain mill, you can swap the 3 1/2 cups of fresh ground flour for whole wheat flour in equal proportions. Do not add the vital wheat gluten.

More Whole Grain Recipes You May Like

• No Knead Whole Grain Bread
• Whole Grain Dinner Rolls
• Cinnamon Rolls
• Hamburger Buns Made With Fresh Ground Flour
• Pretzels Made With Whole grain

Continue to Content

Yield: 24 rolls

Crescent Rolls

Print

Fill your breadbasket with soft and buttery crescent rolls. Each layer is packed with flavor and uses only wholesome ingredients. Serve them at your next meal, pair with a bowl of soup or bring a basket of fresh baked rolls to your next holiday get together.

Ingredients

• 1/2 cup water
• 1/2 cup milk
• 6 tablespoons butter, divided
• 1 teaspoon honey
• 1 egg
• 1 teaspoon salt
• 1 scant teaspoon vital wheat gluten, optional
• 1 tablespoon yeast
• 3 1/2 cups freshly milled hard white wheat*

Instructions

1. In a measuring cup, add water, milk and 3 tablespoons of butter, cut into 3 small pieces. Warm in a microwave until the butter is melted, about 90 seconds. You can also do this step in a saucepan on the oven, if you’d prefer to.
2. In the bowl of a stand mixer using the paddle attachment, combine the warmed milk mixture, honey, egg, salt and vital wheat gluten (if using). Add 2 1/2 cups of flour and mix until a wet batter forms. Add yeast and mix to combine.
3. Switch to the dough hook and add the remaining cup of flour. Knead the dough for about 5 minutes. Cover the bowl, place in a warm spot and let rise for 1 hour or until doubled.
4. Place dough on a floured surface. Divide dough in half. Roll first half into a 10 to 12-inch circle. Melt the remaining 3 tablespoons of butter. Brush one tablespoon of butter onto the circle. Using a pizza cutter or knife, cut each circle into 12 wedges (like you would for a pizza). Roll up wedges from the wide end, pinching the end and tucking it to the bottom so that the roll doesn’t unravel while baking. Repeat steps with remaining dough. Place crescent rolls on greased baking sheet, cover and let rise in a warm place for 30 minutes.
5. Preheat oven to 375° F. Brush each roll with the remaining tablespoon of melted butter. Bake rolls for 12-14 minutes or until golden brown. Remove to wire rack. Serve.

Notes

*If you’d like to make this homemade crescent roll recipe but do not have wheat berries or a grain mill, you can swap the 3 1/2 cups of fresh ground flour for whole wheat flour in equal proportions. Do not add the vital wheat gluten.

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