Low Carb Sprouted "Crescent Roll" Dough (aka Low Carb "Pilsbury Crescent Dough") { Low Carb, Sugar-Free, THM Crossover or S}
YIELD: 3 “batches” of dough with 12 servings in each batch; 36 servings for entire recipe Net Carbs per "batch" = 81; per serving = 6.75 net carbs
  • 3 heaping TBSP dry yeast (2½ packets)
  • ½ (up to ⅔ for sweet dough) cup bulk granulated Pyure* (0 net carbs) (or Gentle Sweet or Homemade Pyure, or other stevia blend) *Or use 1 cup to 1⅓ cup of a cup-for-cup powdered sugar sub
  • 1⅓- 1 ½ cup unsweetened almond milk heated to 100-110 degrees F (or water, half and half, coconut milk, cashew milk, etc.) ( 0 net carbs)
  • 4 cups Low Carb Sprouted Flour Mix (36 net carbs per cup; 144 total)
  • 2 cups white wheat sprouted flour (48 net carbs per cup; 96 total)
  • 1 to 1 ½ tsp salt
  • 4 eggs, beaten
  • ½ cup melted butter ( but not hot)
  1. Combine yeast and sweetener in mixer.
  2. Pour in warm liquid and stir. Let this sit for ten minutes or so. (If using Rapid Rise yeast, this sitting step is not needed.)
  3. Combine flour mix, extra sprouted flour, and salt in another bowl and set aside.
  4. Add beaten eggs to yeast mixture as mixer is running.
  5. Add melted butter to yeast mixture.
  6. Add flour mixture with machine running using the dough hook attachment (if you are not going to knead manually).
  7. If you are kneading it by hand, mix until all is combined, remove from bowl, and knead for 8 to 10 minutes, adding flour mix as absolutely needed while still keeping fairly wet dough.
  8. If using dough hook, knead at Level TWO for 5 to 7 minutes. Add flour mix as absolutely needed while still keeping dough very wet.(This is an enriched dough. Part of its versatility is due to its softness/moistness. You want the dough to be so wet that you can just pick it up and it still sticks to your hands, but not so wet that it can’t be picked up.)
  9. Lift the dough up and grease the bowl. Place dough back into bowl and grease the top of the dough as well.
  10. Let dough rise in 85’, draft free area for 1 ½ hours. (I turn my oven on to 350 for one minute, then turn it off, and put my dough in the warm oven to rise.)
  11. Do whatever you want with this dough!
  12. a. Shape it and let it rise to bake immediately.
  13. b. Shape it and flash freeze on trays then drop dough into zip lock bag and place in freezer until needed. (I like to do this in 36 balls—ready for rolls, slider buns, or crescent rolls or in 36 small logs for small breadsticks or miniature long john donuts. Lastly, you can freeze it in three small balls for three plentiful “tubes” of healthy crescent dough. (See dough idea list above.)
  14. c. Refrigerate dough(be sure you have a large bowl with a tight lid as dough will rise over a period of time in the refrigerator) and pull out and use pieces of it as needed over a week to ten day period of time. (Rise time will need increased significantly if dough is chilled when you start the second rising process.)
  15. To bake immediately, shape and let rise again for 45 to 60 minutes (will not fully double the second time). (Let pizza crust rise half the time.)
  16. Baking instructions for various products:
  17. a. Bake a dozen round balls in a round pan or pie pan into rolls at 375 degrees for 15 to 18 minutes regular oven; 12 to 15 minutes convection until rich, golden brown (three dozen total for three pans with one recipe).
  18. Bake three small loaves of bread (one recipe) at 350’ for 25 to 30 minutes with an internal temperature of 200 to 210’. Carbs per loaf 81; 12 slices at 6.75 carbs each piece.
  19. b. To form crescents: When done rising, divide in thirds, rolling each third into a 12-inch circle ¼ inch thick. Spread with the soft butter and cut each circle into 12 to 16 wedges, depending on how many and how large you want your crescents. Roll up each wedge beginning at the largest end and place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until doubled, approximately 1 hour. (I use three separate pans when I do all three thirds of dough at one time.) Bake at 375 degrees for 12 to 15 minutes regular oven; 9 to 12 minutes convection until rich, golden brown (three dozen total for three pans with one recipe).
  20. c. Remove from oven and brush with butter. (I have always placed a clean, damp tea towel on my finished baked yeast products as they cool. I like the way this softens the edges and tops of the baked goods.)
Recipe by Donna Reish at https://donnareish.com/low-carb-sprouted-crescent-roll-dough/