Recipes and Cooking Crescent Rolls 4.0 (1) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 1, 2012 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Rise Time: 2 hrs 30 mins Stand Time: 10 mins Bake Time: 8 mins Total Time: 3 hrs 18 mins Yield: 24 rolls Jump to Nutrition Facts Ingredients ½ cup warm water (105° to 115°) 2 packages active dry yeast 1 cup milk 1 cup instant mashed potato flakes ½ cup packed brown sugar ½ cup butter, softened 1 teaspoon salt 2 eggs 2 cup whole wheat flour 2 cup all-purpose flour Butter or margarine, melted Directions In a small bowl, combine water and yeast; stir to dissolve yeast. In a microwave-safe bowl, microwave milk, covered, on 100 percent power (high) for 1 minute and 45 seconds or until heated through (scalded). In a large mixing bowl, combine the milk, potato flakes, brown sugar, butter and salt. Beat with an electric mixer fitted with a dough hook on low speed for 30 seconds, scraping sides of bowl. Beat in yeast mixture and eggs until combined. Add whole wheat flour and beat on low for 3 minutes. Add 1 1/2 cups of the all-purpose flour and beat on low for 3 minutes. Beat in enough of the remaining 1/2 cup flour to make a soft dough that just starts to pull away from sides of bowl (dough will be slightly sticky). Or, turn dough out onto a lightly floured surface. Knead in enough of the remaining 1/2 cup flour to make a moderately soft dough that is smooth and elastic (5 to 8 minutes total). Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in warm place until double in size (about 1 1/2 hours). Punch dough down. Turn dough out onto a lightly flour surface. Divide dough into three portions. Cover; let rest for 10 minutes. Meanwhile, lightly grease large baking sheets. Roll each dough portion into a 12-inch circle. With sharp knife, cut each circle into 8 wedges. Starting at the wide end of each wedge, loosely roll toward the point, forming a crescent shape and curving edges inward. Place rolls 2 to 3 inches apart on prepared baking sheets. Cover and let rise in a warm place until nearly double in size (about 1 hour.) Bake in a 350° oven for 8 to 10 minutes or until golden. Remove and cool on wire racks. Brush tops of hot rolls with melted butter. Serve rolls warm. Rate it Print Nutrition Facts (per serving) 151 Calories 6g Fat 22g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 151 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 29mg 10% Sodium 154mg 7% Total Carbohydrate 22g 8% Total Sugars 5g Protein 4g Vitamin C 1.8mg 9% Calcium 30.3mg 2% Iron 0.9mg 5% Potassium 101mg 2% Folate, total 40.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.