Fresh Milled 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.
Equipment
- Mixer danish dough whisk or spatula will suffice
- 2 Parchment paper silicone mat
- 1 knife or rolling cutter
Ingredients
- 470 g wheat berries, soft white any soft grains will do
- 250 g water
- 227 g butter (2 sticks or 1 European butter stick)
- 22 g sugar
- 6 g sea salt, celtic grey
- 3 g baking powder
- 12 g yeast (instant) if using active dry, prove it first with some of the water from the recipe)
Instructions
- Mix the dough for several minutes in your mixer, by hand, or in a bread machine on the dough cycle.
- Let the dough rest 30 - 45 minutes to better absorb the fat and liquids.
- Separate the batch into 3 equal parts (310 grams, give or take).
- 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.
- 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.
- Bake at 375 F for 15-20 minutes, or until the dough is 190 F.
- Cool on a baking rack.
Nutrition
Serving: 30gCalories: 104kcalCarbohydrates: 11gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 129mgPotassium: 5mgFiber: 2gSugar: 1gVitamin A: 177IUVitamin C: 0.001mgCalcium: 14mgIron: 0.5mg
Tried this recipe?Let us know how it was!