Honey Wheat Crescents Recipe

Honey Wheat Crescents picture


Difficulty LevelMediumHealth IndexHealthy
MethodMain Ingredient


 Dry yeast1⁄4 Ounce (1 Package)
 Warm water1⁄2 Cup (8 tbs) (105 To 115 Degree F)
 Honey2 Tablespoon, divided
 Skim milk1⁄2 Cup (8 tbs)
 Margarine3 Tablespoon
 Salt1⁄2 Teaspoon
 Frozen egg substitute1⁄4 Cup (4 tbs), thawed
 Whole wheat flour2 Cup (32 tbs)
 All purpose flour1 1⁄4 Cup (20 tbs)
 All purpose flour2 Tablespoon, divided
 Vegetable cooking spray1

Nutrition Facts

Serving size: Complete recipe

Calories 2145 Calories from Fat 455

% Daily Value*

Total Fat 52 g79.3%

Saturated Fat 9.1 g45.5%

Trans Fat 0 g

Cholesterol 3.5 mg

Sodium 1189.9 mg49.6%

Total Carbohydrates 367 g122.3%

Dietary Fiber 38.3 g153.2%

Sugars 34 g

Protein 68 g137%

Vitamin A 35.5% Vitamin C 2.8%

Calcium 31.5% Iron 118.2%

*Based on a 2000 Calorie diet


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.
Image Courtesy : http://www.flickr.com/photos/lamenta3/4407365399/