Whole Wheat Savory Crescent Rolls

I love to bake and am even more thrilled when I get a chance to bake something which is very healthy and guilt free.. When Valli annouced the theme of Healthy Makeover for BM, I was sure to include this guilt free yet delicious rolls.. This one is a very healthy recipes and I was so thrilled with its outcome. I got this from here and what a perfect recipe!! Next time, I would more chili and ½ tea spoon more salt to make it spicier. I got 31 pieces. It will be perfect for a party, potluck, with tea.





Ingredients
Whole Wheat flour – 2 2/3 cups
Vital Wheat Gluten - 3 table spoon
Warm water - 1 cup
Oil - 2 table spoons + 2 tea spoons
Non fat dry milk powder – 2 table spoons
Salt - 1 1/2 tea spoon (increase to 2 tea spoons as it was needed)
Sugar - 1 table spoon
Instant yeast - 2 1/4 tea spoon (1 packet)
Cumin - 1 1/2 tea spoon
Green Chili – 10-15 (increase to 20)
Coriander Leaves - ¼ cup
Milk – 2 tea spoons
Butter – 1 table spoon (can use oil)

Method
Grind the green chili and cumin seeds to a coarse paste and set aside
Preheat the oven to 200 degrees F (around 90 degrees C) and when reached the temperature, switch it off. This will be the warm place we will keep the dough for proofing.. If you live in a warm place, ignore this step and keep the dough on counter to proof.
Proof the yeast. Add 2 table spoons oil and green chili paste and mix well
Sift the flour, vital gluten, salt and add milk powder and mix well
Now mix the wet and dry and knead well. I needed 2 table spoons water more. The dough should be soft and non sticking after 10 minutes of kneading.
Keep the dough in a greased bowl and cover with plastic wrap and keep in the warm oven to proof
After 1 hour or after dough is  doubled, remove from oven and divide into 3 equal parts and work on one portion at a time. Cover the other 2 pieces of dough.
Roll the dough to 9 inches in diameter and cut them into wedges.
Apply oil on top of the rolled dough and shape each cut wedge to a crescent shaped roll by rolling from the broader side towards the sharper side
Keep the rolls in a parchment paper lined baking tray – leave gap as this will become little big after proofing.
Proof the rolls for another hour. At the end of the proofing time, preheat the oven to 330 degrees on convection mode (regular mode is 350 degrees F)
Mix milk and 2 tea spoons oil and brush the milk oil mixture over the rolls. This will give a nice golden brown color to the rolls.
Bake it in the oven for 16 – 20 minutes until golden. Mine took 17 minutes. Halfway rotate the pan.
Remove from oven and brush butter on top and serve warm or at room temperature… I served it with ketchup!! 


Points to note – about Vital Wheat Gluten – from - http://www.bobsredmill.com/vital-wheat-gluten.html
Gluten, Vital Wheat is the natural protein found in wheat. It contains 75% protein. A small amount added to yeast bread recipes improves the texture and elasticity of the dough. This is often used by commercial bakeries to produce light textured breads, and can easily put the home bread baker on a par with the professionals. Vital Wheat Gluten can also be used to make a meat substitute known as seitan. Advantages of Vital Wheat gluten – from - http://www.arrowheadmills.com/product/vital-wheat-gluten - Adds Protein; Increases Volume; Wheat Gluten provides: Higher Rising baked goods / Improved Shape / Enhanced Flavor / Additional protein / Extended Freshness; Dairy Free; A Sodium Free Food; A Cholesterol Free Food; A Fat Free Food; Vegetarian. Vital Wheat Gluten is all natural

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Sending this to own Guest host event CWF - Whole Wheat Flour, Kiran's page, Pari's Give me Some Snacks, Yeast Spotting, Bake Fest #13, Vardhini's page, Healthy Makeover, Valli's page, What is with my Cuppa, Let's cook - Potluck, Healthy Baking, Indrani's page, Herbs on Saturday, Christmas Food Fair