Honey Wheat Crescent Rolls

 

Today was the first of three times I will be making these DELICIOUS rolls!!  I made a double batch of them today for a Sunday School get together we are having at our house tonight.  I will then be making them again for our Thanksgiving dinner at my in-laws on Thursday, and again for our Thanksgiving dinner (that I am preparing) at my parents next weekend!

And let me tell you after making these today I can’t wait to make them again two more times!  This is a super easy recipe to put together.  I have a food processor, which it calls for.  I  bet though it would work just as well with a stand mixer or even electric mixer.  The dough comes together so easy!

They smell divine cooking and they taste like heaven!!  And the best part – they are VERY healthy for you!!  One roll is 103 calories, 0 grams of fat and 2 grams of fiber – calculated to be only 2 WW Points!!!!

So why don’t you make yourself a batch?!?!  I promise you will not regret it!

I got the recipe from the Weight Watchers New Complete Cookbook.

Honey Wheat Crescent Rolls

Ingredients

• 1 cup warm (105-115 F) water
• 2 tablespoons honey
• 1 package active dry yeast
• 1 1/2 cups all-purpose flour
• 1 cup whole-wheat flour
• 1 1/2 teaspoons salt

1. In a 2-cup measuring cup, combine the water and honey; sprinkle in the yeast and let stand until foamy, about 5 minutes.
2. In a food processor, combine the all-purpose flour, whole-wheat flour and salt. With the machine running, pour the yeast mixture through the feed tube; pulse until the dough forms a ball, about 1 minute. Turn the dough out onto a lightly floured surface and knead a few times until smooth.
3. Spray a large bowl with nonstick spray and put the dough in the bowl. Cover lightly with plastic wrap and let the dough rise in a warm, draft-free place until doubled in volume, about 35 minutes.
4. Spray a baking sheet with nonstick spray. Punch down the dough. Sprinkle a work surface lightly with flour. Turn the dough onto the surface; cut in half. Roll each half into a 10-inch circle. Cut each circle into 6 wedges. Roll each wedge, from the wide side, and form into a crescent. Place, pointed-end down, on the baking sheet. Repeat with the remaining dough, arranging the rolls 1 inch apart. Cover lightly with plastic wrap and let rise in a warm, draft-free place until they double in size, about 35 minutes.
5. Preheat the oven to 375 F. Bake the rolls until they are golden brown and sound hollow when lightly tapped, about 15 minutes. Remove the rolls from the baking sheet and cool on a rack.
   Makes 12 rolls.