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Photo of Whole wheat crescent rolls with poppy seeds by WW

Whole wheat crescent rolls with poppy seeds

4
Points® value
Total Time
2 hr 40 min
Prep
25 min
Cook
1 hr 15 min
Serves
12
Difficulty
Moderate
Nothing beats the flavor and aroma of freshly baked rolls, and they’re probably easier to make than you think! These traditional crescent-shaped rolls get deep flavour from white whole wheat flour (a variety that’s a bit lighter in color and texture than regular whole wheat) and a touch of honey.

Ingredients

Cooking spray

3 spray(s)

Water

1 cup(s), warm, (105°F–115°F)

Honey

1 tbsp(s)

White whole wheat flour

2½ cup(s)

Yeast

¾ oz, (1 package)

Table salt

1¼ tsp(s)

Egg

1 large, beaten with 1 teaspoon water

Poppy seeds

2½ tsp(s)

Instructions

  1. Stir together water and honey in large glass measuring cup. Combine flour, yeast, and salt in food processor; pulse until mixed. With machine running, pour honey mixture through feed tube; process until dough pulls away from sides of bowl, about 1 minute. Turn dough onto lightly floured surface and knead a few times until smooth. Cover with clean kitchen towel and let rest 15 minutes.
  2. Spray large baking sheet with nonstick spray. Lightly sprinkle work surface with flour. Divide dough in half. Roll one piece of dough into 10-inch round; with pizza cutter or knife, cut into 6 wedges. Starting at wide end, roll up each wedge and bend ends in to form crescents. Place crescents seam side down, 2 inches apart, on baking sheet. Repeat with remaining dough, making 12 crescents. Cover rolls loosely with plastic wrap and let rise in warm place until almost doubled in size, 40–50 minutes.
  3. Meanwhile, preheat oven to 375°F.
  4. Remove plastic wrap; gently brush tops of rolls with beaten egg and sprinkle with poppy seeds. Bake until rolls are golden brown, about 15 minutes. Transfer rolls to wire rack. Serve warm or at room temperature.
  5. Serving size: 1 roll

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