All-Whole-Wheat Crescent Rolls

Whole-Wheat Crescent Rolls, Vegan

I love crescent rolls and I can never resist a chance to bake them up. I have had a white flour version on this blog for a few years now and that’s pretty much the recipe I’ve always followed. But this time I wanted to try something different: I wanted to try healthy. Ergo, these Whole-Wheat Crescent Rolls.

One of the best things about crescent rolls is just how pretty they are– and they become so with just a tad of work which suits me just fine. When I set out to make whole-wheat crescent rolls, one of the challenges was to make them light and fluffy as crescent rolls should be– not dense as wholegrain breads tend to be.

Whole-Wheat Crescent Rolls

To get to that goal without adding any white flour I did two things: I used whole-wheat durum flour which tends to be lighter than regular whole-wheat flour. This is the flour used in Indian kitchens to make chapatis and you can find it pretty much at any Indian grocery store and at Whole Foods and online at Amazon. I also added a couple of tablespoons of vital wheat gluten to improve the bread’s structure and rise. If you do not have the vital wheat gluten, replace a cup of the flour with bread flour.

Take the time to make these on the weekend and I promise your family — and their health– will love you for it. I know I will be making these again and again.

 Whole-Wheat Crescent Rolls

4.5 from 4 reviews
Whole-Wheat Crescent Rolls
Prep time
Cook time
Total time
Vegan, wholegrain, no artificial sugars
Recipe type: Bread
Serves: 16
  • 2¼ tsp or 1 package active dry yeast
  • 3-4 cups whole wheat durum flour (atta)
  • 2 tbsp vital wheat gluten (if you’re not using this, replace 1 cup of the whole wheat flour with bread flour)
  • ¼ cup warm water
  • 1¼ cup soymilk
  • 2 tbsp canola or other vegetable oil
  • 1 tbsp turbinado sugar
  • 1 tsp sea salt
  1. Place the yeast and water in a large bowl or the bowl of a stand mixer and let the yeast “flower,” about 10 minutes.
  2. Add the remaining ingredients to the bowl except the flour and vital wheat gluten, and mix by hand or on low speed if using a mixer for about a minute.
  3. Gradually add the vital what gluten, if using, and then the flour. Add the fourth cup slowly, a tablespoon at a time. How much flour is needed will depend a lot on the weather in your part of the world at the time you’re baking. A dryer climate means you will need less flour, a damp day with lots of humidity in the air will mean you will need more. At the end of 10 minutes of kneading you want a smooth, elastic ball of dough.
  4. Transfer the dough to an oiled bowl, turn over once to coat the top with oil, cover with plastic wrap, and place in a warm spot until the dough has doubled, around 2 hours.
  5. Now punch the dough down and divide into two equal parts. Shape each into a smooth ball and then roll each out to a diameter of about 10-12 inches.
  6. With a pizza cutter, cut eight wedges, as you would a pizza.
  7. Take one wedge, brush the top with a little oil, and then, using your fingers, roll from the broader edge toward the tip. Once you’ve formed the roll, tuck the ends downward to form the crescent.shape.
  8. Shape all 16 wedges into crescents, placing them at least an inch or two apart on a greased baking sheet.
  9. Brush the tops of the rolls with some oil or with a mixture of soymilk and oil, and allow them to stand, covered loosely with a napkin, until they’ve doubled in size, about 2 more hours.
  10. Bake the rolls in a preheated 425-degree oven about 15-20 minutes or until the rolls are golden-brown. Cool on a rack.


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  1. says

    these look so very very good! The first picture is so tempting, i want to grab that piece and stuff it in my mouth. The rolls looks light and airy, perfect texture. I sometimes get dense bread, would that be because of inadequate kneading?

    • Vaishali says

      Hi Manasi, kneading per recipe directions is certainly helpful because kneading helps build the gluten and therefore the structure of the bread. Are you experiencing the problem when you bake with whole wheat only, or with white-flour breads too? Using sourdough or wheat gluten if you are baking a wholegrain bread helps, since whole wheat flour — and other non-wheat flours– do not have enough gluten to create a strong structure. on All-Whole-Wheat Crescent Rolls

    • says

      Hi April, I just added the email subscription form in the right sidebar– you can’t miss it! If you have any trouble signing up let me know and I can go ahead and add your email. Best.

  2. VK says

    Hi Vaishali – I do not have a stand mixer. I normally use my food processor to make chapathi atta. Do you recommend using a food processor for this or kneading it by hand. Thanks for your response

    • says

      Hi VK, you can knead in the food processor, but there is a chance the processor would heat up too much if you let it go for several minutes. I’d recommend letting it run in the food processor for a couple of minutes till it comes together, then kneading the rest by hand.

  3. smita joshi says

    Hi Vaishali,

    They look so tempting. Want to make them right away.
    We dont usually get different bread flour in mumbai. so can you please tell me the substitute.


  4. smita joshi says

    Hi Vaishali,

    Its Christmas time there and you all must be having a wonderful time.
    Just wanted to know why do my rolls dont brown the way yours do. They taste good though.

      • smita says

        Thanks dear for your prompt reply. Yes I will try that, as was not well. A very Happy New Year 2015 to you and your lovely family. A Happy journey together. Will try and let u know. My family loves these crescent rolls. God Bless You dear.

  5. Nelly says

    Hi! I can’t believe I found a recipe for not only whole wheat crescent rolls, but vegan ones at that! My kids love crescent rolls. Can’t wait to make them, thank you! One question though please, you don’t need to add sugar to the yeast and water to proof it? I find that if I don’t, it never foams! Thank you!


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