Tuesday, December 21, 2010

Homemade Crescent Rolls

Some packaged foods have become so main stream that you forget that there is probably a way to make them homemade. When Janae posted a recipe for Crescent Rolls on Hungry Runner Girl (recipe originally from allrecipes.com) I honestly thought to myself...huh - I never thought about making homemade crescent rolls! I wonder if future generations will not know that you can make things like biscuits or cookie dough homemade? I'm not sure if we're moving in a positive direction....

As posted in this recipe, each crescent roll provides:
195 calories
9.3 g fat
24.3 g carbohydrate
0.7 g fiber
3.3 g protein

One way to decrease the fat and calories of a recipe is to decrease the portion size. When I made these, I cut each circle into 12 rolls, instead of 10, yielding 24 instead of 20 rolls total from the recipe. I also used whole wheat flour for ALL of the all purpose flour. I liked them, if I thought of them as a wheat roll, and not necessarily a crescent roll. They were a little too "wheat-y" for my husband. You may sacrifice a little of the fiber and try half whole wheat, half all purpose flour. I also did not brush the tops with butter after coming out of the oven.

Overall, these changes saved almost 50 calories, 2 grams of fat and added 2 grams of fiber - PER ROLL.

Crescent Rolls - BETTER

2 (0.25 oz) pkgs active dry yeast
3/4 cup warm water (110 degrees)
1/2 cup white sugar
1 tsp salt
2 eggs
1/2 cup shortening
4 cups wheat flour (or 2 cups wheat + 2 cups all purpose)
1/4 cup butter, softened

Dissolve yeast in warm water.

Stir in sugar, salt, eggs, shortening and 2 cups wheat flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours).

Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with softened butter. Cut into 12 wedges. Roll the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. (I used a sheet covered with parchment paper). Cover and let rise until double (about 1 hour).

Bake at 400 degrees for 12-15 minutes or until golden brown.

Per serving (24 servings):
146 calories
7.0 g fat
19.0 g carbohydrate
2.5 g fiber
3.3 g protein

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