Honey Wheat Crescent Rolls

I saw these crescent rolls over on Tracey's Culinary Adventures a few days ago and immediately bookmarked it. Spencer loves crescent rolls but I hate the idea of the canned rolls so I won't buy them for him. I wish I had known they were this simple to make!

The recipe says to use a food processor to bring the dough together but I used this as an opportunity to break in my BRAND NEW STAND MIXER! Woo! It came together within minutes and rose just as the recipe said it would. In my (very limited) bread making experience, this has been the simplest recipe I've used.

Now, my crescent rolls aren't pretty. Like I said I've never actually made any and actually had to be shown how to roll them by my mother-in-law at Christmas. But they were surprisingly delicious so I can overlook their ugliness.

Honey Wheat Crescent Rolls
from Weight Watchers New Complete Cookbook

1 cup warm (105-115 F) water
2 tablespoons honey
1 package active dry yeast
1 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 1/2 teaspoons salt

In a 2-cup measuring cup, combine the water and honey; sprinkle in the yeast and let stand until foamy, about 5 minutes.

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.

Spray a large bowl with nonstick spray and 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.

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.

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.

Makes 12 rolls.