Crescent Roll Dough
This easily replaces the store bought version and ups it whole grains and foodie freshness. Makes 3 "tubes" of crescent dough or 24 crescent rolls.Scaled Ingredients
- 235 g wheat berries, soft
- 125 g water, cold
- 114 g butter
- 11 g sugar, granulated
- 3 g sea salt
- 1.5 g baking powder
- 6 g yeast
Portions
Scale by
Directions
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Mix the dough for several minutes in your mixer, by hand, or in a bread machine on the dough cycle.
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Let the dough rest 30 - 45 minutes to better absorb the fat and liquids.
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Separate the batch into 3 equal parts (310 grams, give or take).
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Roll each ball into a 12 x 8" rectangle on floured parchment paper. Using a pastry roller, or dough scraper, divide the rectangle into 4 equal rectangles, and then divide each rectangle on the diagonal (corner to corner) to make triangles.
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If making crescent rolls, stretch the wide end slightly and roll toward the point of each triangle. If baking flat for veggie pizza, no rolling is required.
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Bake at 375 F for 15-20 minutes, or until the dough is 190 F.
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Cool on a baking rack.