Honey Wheat Crescents Recipe
Ingredients
| Dry yeast | 1 | |
| Warm water | 1/2 Cup (16 tbs) | |
| Honey | 2 Tablespoon, divided | |
| Skim milk | 1/2 Cup (16 tbs) | |
| Margarine | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Egg substitute | 1/4 Cup (16 tbs), frozen | |
| Whole wheat flour | 2 Cup (16 tbs) | |
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| 2 tablespoons all-purpose flour, divided | ||
| Vegetable cooking spray | ||
Directions
Dissolve yeast in warm water in a large bowl.
Stir in 1 teaspoon honey; let stand 5 minutes.
Combine remaining 1 tablespoon plus 2 teaspoons honey, milk, margarine, and salt in a small saucepan.
Cook over medium heat, stirring occasionally, until margarine melts.
Cool to 105° to 115°.
Add milk mixture, egg substitute, and whole wheat flour to yeast mixture; beat at medium speed of an electric mixer until well blended.
Gradually stir in enough of the 1 1/4 cups all-purpose flour to make a soft dough.
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Sprinkle 1 tablespoon all-purpose flour evenly over work surface.
Punch dough down; cover and let rest 10 minutes.
Divide dough in half.
Turn 1 portion out onto floured surface, and roll to a 12-inch circle; cut into 12 wedges.
Roll up wedges, beginning at wide end; seal points.
Place rolls, point side down, on a baking sheet coated with cooking spray; curve into crescents.
Repeat procedure with remaining 1 tablespoon flour and dough.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
Bake at 400° for 10 minutes or until lightly browned.
Stir in 1 teaspoon honey; let stand 5 minutes.
Combine remaining 1 tablespoon plus 2 teaspoons honey, milk, margarine, and salt in a small saucepan.
Cook over medium heat, stirring occasionally, until margarine melts.
Cool to 105° to 115°.
Add milk mixture, egg substitute, and whole wheat flour to yeast mixture; beat at medium speed of an electric mixer until well blended.
Gradually stir in enough of the 1 1/4 cups all-purpose flour to make a soft dough.
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Sprinkle 1 tablespoon all-purpose flour evenly over work surface.
Punch dough down; cover and let rest 10 minutes.
Divide dough in half.
Turn 1 portion out onto floured surface, and roll to a 12-inch circle; cut into 12 wedges.
Roll up wedges, beginning at wide end; seal points.
Place rolls, point side down, on a baking sheet coated with cooking spray; curve into crescents.
Repeat procedure with remaining 1 tablespoon flour and dough.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
Bake at 400° for 10 minutes or until lightly browned.
Chef
