Last night I really wanted to make one of the bread recipes I’d seen in my Weight Watchers cookbook. It’s been a while since I’ve made bread (well, except for my focaccia disaster a few weeks ago) plus I needed a change from baking sweet things. I ended up deciding I didn’t want a loaf of bread so I went with these crescent rolls. The recipe called for use of a food processor to pull the dough together which was new for me. I’ve always used my stand mixer for bread recipes in the past. Using the food processor was fantastic! It was so quick and easy! Also, I haven’t used the food processor much since I got it a few weeks ago and therefore it’s still a fun novelty item in the kitchen.

I loved this recipe all around. Unlike some bread recipes I’ve made in the past, the dough was easy to work with and I really didn’t have any problems rolling it out or cutting the wedges. The rolls were very tasty (even Shane liked them, though when he sees this post and finds out there was whole wheat flour involved, I’m sure he won’t be so keen on them…) I stuck most of these in the freezer and am looking forward to having them to pop in the oven for a few minutes to go with dinner occasionally!

Honey-Wheat Crescent Rolls
from Weight Watchers New Complete Cookbook

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

In a 2-cup measuring cup, combine the water and honey; sprinkle in the yeast and let stand until foamy, about 5 minutes.

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.

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.

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.

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.