|Soft and yummy crescent rolls. Thanks Kim!!|
At my friend's house, we made the recipe as is with the exception of reducing the yeast amount a bit. When I made them for Thanksgiving, I made a few more changes (surprise, surprise!). For fun, I made two shapes: regular rolls and crescent rolls.
|This is after the second rise|
|Fresh from the oven. I love that smell :o)|
|Look at that interior! Bon appetit!|
Here's the adapted ingredients list:
(adapted from www.startribune.com)
- 7/8 cup 2% milk
- 1/3 cup water
- 2 Tbsp (28 gr) butter, softened
- 2 Tbsp vegetable oil
- 1/3 (23 gr) cup non-fat dry milk powder
- ~1 cup (4 oz) white whole wheat flour
- ~2 cups (9.5 oz) unbleached bread flour
- 1-1/2 tsp instant yeast
- 1 tsp salt
- 3 Tbsp (45 gr) granulated sugar
- 1/3 cup (23 gr) instant potato flakes
- These were a big hit! They're light and soft, despite the addition of whole wheat flour.
- Right before putting them in the oven, I misted them with a little bit of water using a spray bottle, and that's it. They browned nicely without an egg wash!
- A big thanks to Kim Ode for this recipe. It's definitely on the bake-again (and again) list :o)
- I'm submitting this post to YeastSpotting!