Baking homemade bread is quickly becoming my new cooking obsession. The smell, the taste…it is simply addicting to a carb-lover such as myself. The time it requires, however, keeps me from bread making most days. But the recent ice storm, which resulted in an unexpected four-day stretch at home, gave me plenty of time to break out the yeast and make some dough. After my Honey Wheat Bread turned out so well, I felt inspired to try this WeightWatchers Honey-Wheat Crescent Rolls recipe from the WeightWatchers New Complete Cookbook (2006 edition).
I used my KitchenAid stand mixer rather than a food processor to complete step #2 in the directions below. My dough hook is my new best friend! It simplifies the bread-making process a great deal. An added bonus: it is fun to watch in action.
Rolling the dough into crescents was easier and quicker than anticipated; the rolls were rising on the baking sheet in very short order. Thanks to their small size, they also baked quickly in the oven. While I doubt that I will make homemade rolls on a regular work night, it was nice to discover that they are a feasible task for a weekend.
I served the crescent rolls with a slow-cooker turkey chowder from the same WeightWatchers cookbook. That turkey chowder was the first recipe I ever made when I initially went on the WeightWatchers program six years ago, and I have made it at least once every winter since then. The rolls went well with the chowder and were a solid 3 stars. They were not show-stoppers, but they were tasty — which is about the best that can be expected from a “diet” bread recipe. The crescents were best served warm from the oven on the first day; the leftovers were not near as soft and flavorful.
Honey-Wheat Crescent Rolls
1 cup warm (105-115°F) water
2 TB honey
2¼ tsp active dry yeast
1½ cups all-purpose flour
1 cup whole-wheat flour
1½ tsp 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; 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. Serve warm or at room temperature.
Yield: 12 servings (serving size: 1 roll). Per serving, 3 PointsPlus.