I love this recipe. I have to give credit where credit is due...and the credit goes to my mother! I adapted this recipe from her long-standing well-loved whole bread recipe. This dough can be used for bread, pizza dough, rolls, buns, sweet rolls, and more! For instance, I like to split up the dough to make 2 loaves of bread and 3-4 pizza dough servings, or 2 loaves of bread and 8 buns, and 12 crescent rolls. You can find the recipe for the dough below, and here are the steps for making the crescent rolls:
For crescent rolls, roll out into a 9-inch circle about ½ an inch thick.
Spread with melted butter.
Cut into pie shapes and roll up to form crescent shape. After they rise for about 25 minutes, brush lightly with slightly beaten egg and sprinkle with assorted seeds & seasonings (I used poppy seed, sesame seed, and minced garlic).
As you can see...it makes enough to feed a small army...or two people for awhile if you freeze most of it :)
First, mix in stand mixer with the dough attachment- -
2/3 cup oil
2/3 cup honey
Then add - -
5 cups hot water
5 cups ground whole-wheat flour
2 Tbsp. Vital Wheat Gluten
1 Tbsp. (heaping) salt
Mix together, then - -
Sprinkle 2 Tbsp. & 1 tsp. yeast on top
Mix and let rest 5 min.
Add - -
8-10 more cups of whole wheat flour (when it starts to pull away from the sides slowly add until sides are clean of dough)
Mix 10 min.
For Bread - -
Take out of bowl and shape into loaves and place in greased bread pans. Let raise 20-25 min. or until double. Bake at 350 degrees 30 – 35 minutes until golden brown and bread pops out of pan easily. Butter outside of bread, let cool and enjoy!
For Buns - -
Form 2 oz. of dough into ball, place on pan and press down with palm of hand. Raise 25-30 minutes, and bake (15 -18 minutes or till golden brown). Brush with melted butter.