2 tablespoons instant dry yeast
1 1/2 cups water
½ cup sugar
1 cup orange juice
1 cup margarine (2 sticks)
8 cups white whole wheat flour
1 tablespoon kosher salt
10 cloves fresh garlic, crushed
½ cup oil for smearing
1 egg mixed with 3 tablespoons water for egg wash
In the bowl of an electric mixer, dissolve yeast in water and add sugar; stir briefly. Add orange juice, margarine and eggs. Add flour and salt. Knead well.
Place dough in a large greased bowl and cover with plastic or a damp dish towel. Allow to rise ½ hour.
Preheat oven to 375 degrees. Divide dough into 4 and roll out one piece to a 15 inch circle. Smear dough with some oil and spread 1 quarter of fried onions or crushed garlic as desired. Cut each round into 16 wedges. Roll up each wedge croissant-style, and place on baking sheet. Bake at for 20 minutes. Repeat with remaining dough. Serve warm or at room temperature.
You may also tie knots or simply form little round buns if you prefer that to croissant-style rolls. Brush rolls with egg wash
This dough is very versatile and may be frozen raw for later fresh preparation or baked, frozen and reheated.