For the other whole-wheaters out there... I've been making WW crescent rolls for years, though with a diff recipe than this. I started from Beth Hensperger's recipe in her bread machine cookbook (I've used it so often the book falls open to that page and I no longer need my post-it bookmark). Her recipe is basically 50/50 whole wheat to bread flour. Over the years, I have found that I can do 50% KA Whole Wheat and 50% KA White Whole Wheat and get amazing results, though not terribly flaky as it's a yeasty recipe. I never buy refrigerated dough and just use that recipe. Can't wait to tinker with this one.

• Reply