One of my favorite things to use back in my days of eating processed foods was Pillsbury Crescent Rolls. I could fold up almost anything inside them, and my husband was almost guaranteed to love it. We couldn't resist the hard crust and soft, chewy insides of the bread. I didn't think that type of bread could be recreated, and if it could, it would be too difficult. Turns out, there is a type of homemade crescent dough called brioche. It's actually a very easy dough to make because it doesn't require any kneading! Use this dough any way you would use crescent rolls; I decided to make a reuben.
2 tsp. salt
2 TBS. honey
½ c. butter, melted
½ c. water
1 pkg. (2 ¼ tsp.) yeast
3 c. whole wheat flour
6 oz. corned beef
2 oz. baby Swiss cheese
½ c. sauerkraut
If grinding fresh flour, use about 2 ½ cups of wheat berries.
In a large bowl, beat 2 eggs. Add the salt, honey, melted butter, water, and yeast.
Use a large wooden spoon to stir in the flour just until it is all incorporated; do not knead. It will be very sticky, not smooth like a typical bread dough. Cover the bowl with a damp towel and let it sit in a warm spot for 2 hours so it can rise.
Put the bowl in the fridge for about 30 minutes. Because the dough is sticky, it is much easier to work with when it's cold. Remove the dough from the fridge. Lightly dust a large clean surface and roll the dough out to about ¼ inch thick. Use a dull knife or a pizza cutter to cut strips on both sides, but do not go all the way across.
Layer on the corned beef, Swiss cheese, and sauerkraut.
Pull the strips across one at a time (left, right, left, right) so it looks braided.
Move the loaf carefully to a baking sheet. Bake at 350° F for 20 to 30 minutes until it's golden brown.
Cut it along the lines of the braid to make it easy. Serves 6.
Have fun with this - crescent rolls are so incredibly versatile for sweet and savory.
Printable: Braided Reubens