Every year for Thanksgiving and Christmas, my mom makes these amazing butterhorn rolls (aka crescent rolls). They taste great and go perfectly with just about any feast. However, they are made with processed white flour and one of the main ingredients is vegetable shortening. This is obviously a 70’s or 80’s recipe here and completely unhealthy!
Not wanting to miss out on these rolls in spite being on Trim Healthy Mama, I redid and healthy-fied this old family recipe! The result isn’t quite as flaky and does have a somewhat nuttier flavor, but they still taste comforting while making me feel like I’m receiving a major carb fix! As an added bonus, my kids love them!
Homemade Crescent Rolls
To make these crescent rolls healthy and THM friendly, I used sprouted wheat flour. While this is still a source of carbs, it is easier on blood sugar levels due to the sprouting process it has undergone.
As far as Trim Healthy Mama goes, when using each of the ingredients that I specifically linked to in the recipe (if I didn’t link to anything, then any brand of that ingredient works), this recipe falls into the SH (Satisfying Helper) category when you eat just 1 with an S (Satistying) or FP (Fuel Pull) meal. If you eat 2 with an S meal or any with an E (Energizing) meal, it lifts into the XO {Crossover} realm which is great for a rare treat during weight loss mode and perfect for weight maintenance.
Healthy Homemade Crescent Rolls
Ingredients
- 1 package 2-1/4 teaspoon active dry yeast
- 1/4 cup hot water
- 3/4 cup unsweetened almond or cashew milk
- 1/4 cup unsalted grass fed butter
- 1/4 cup cooking coconut oil the "tasteless" kind
- 4 teaspoons THM Super Sweet Blend or equivalent sweetener
- 2 teaspoons salt
- 4 cups sprouted wheat flour (more if necessary)
- 3 large eggs beaten
For Brushing
- 1/2 cup unsalted grass fed butter
Instructions
- In a small bowl or measuring cup, activate the yeast by sprinkling it over the hot water and letting it rest until bubbly.
- Meanwhile, in a small saucepan, scald the milk. When tiny bubbles begin to form around the edges of the milk, it's hot enough. Remove from the heat, add the 1/4 cup butter, coconut oil, sweetener, and salt; set aside to cool until touchably warm.
- Once the milk mixture has cooled enough, mix together 4 cups flour, yeast water, milk mixture, and egg. Add more flour 1 tablespoon at a time as necessary until the dough is soft but not sticky.
- Knead for 10 minutes by hand or for about 5 minutes in a mixer with a kneading hook.
- Put in a greased bowl; turn once to grease all sides. Cover with a towel or plastic wrap and place in a warm place to rise until double, about 1 1/2 hours. You know it has risen enough when the indentations from two fingers fail to spring back.
- When the dough has risen enough, melt the 1/2 cup butter. If desired, add garlic powder and herbs to taste.
- Punch down the dough. Divide into three equal parts. Roll each part into a 14-inch circle. Brush some of the melted butter over the surface of the circles. Cut each circle into 12 more-or-less even triangular pieces (a pizza cutter works well for this).
- Roll each triangle from wide end to pointy end, stretching the wide end wider if necessary. Place on a greased baking sheet, pointy side down. Brush each roll with more butter.
- Cover and let rise again in a warm place for about 1 hour.
- Bake at 350° Fahrenheit for 20 to 25 minutes or until lightly browned on top.
Notes
Nutrition
Thanks TJ!
Is it possible to make the dough ahead of time and save in the fridge?
I have never tried it so I have no idea. Let me know if you give it a try. 🙂