Honey-Wheat Crescents Recipe
Honey-Wheat Crescents is a mouth watering side dish recipe. Try this Honey-Wheat Crescents dish; I am sure you will get a lot of compliments for this one!
Ingredients
| Dry yeast | 1 | |
| Warm water | 1/2 Cup (16 tbs) | |
| Honey | 2 Tablespoon, divided | |
| Margarine | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Skim milk | 1/2 Cup (16 tbs), scalded | |
| Egg | 1 , beaten | |
| Whole wheat flour | 2 Cup (16 tbs) | |
| All purpose flour | 1 1 1/2 Cup (16 tbs) | |
| Vegetable cooking spray | ||
Directions
Dissolve yeast in 1/2 cup warm water and 1 teaspoon honey; stir well.
Set aside, and let stand 5 minutes.
Combine remaining 1 tablespoon plus 2 teaspoons honey, margarine, and salt in a large bowl; add scalded milk, stirring until margarine melts.
Let cool to lukewarm (105° ro 115°).
Add yeast mixture and egg, stirring well.
Gradually add whole wheat flour, bearing well.
Add enough all-purpose flour to make a soft dough.
Place dough in a bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; turn our onto a lightly floured surface.
Let rest 10 minutes.
Divide dough in half.
Roll half of dough into a circle 10 inches in diameter and 1/4-inch thick.
Cut into 12 wedges.
Roll each wedge up tightly, beginning at wide end.
Place on baking sheets coated with cooking spray, point side down; curve into crescents.
Repeat rolling and shaping procedure with remaining 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.
Set aside, and let stand 5 minutes.
Combine remaining 1 tablespoon plus 2 teaspoons honey, margarine, and salt in a large bowl; add scalded milk, stirring until margarine melts.
Let cool to lukewarm (105° ro 115°).
Add yeast mixture and egg, stirring well.
Gradually add whole wheat flour, bearing well.
Add enough all-purpose flour to make a soft dough.
Place dough in a bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; turn our onto a lightly floured surface.
Let rest 10 minutes.
Divide dough in half.
Roll half of dough into a circle 10 inches in diameter and 1/4-inch thick.
Cut into 12 wedges.
Roll each wedge up tightly, beginning at wide end.
Place on baking sheets coated with cooking spray, point side down; curve into crescents.
Repeat rolling and shaping procedure with remaining 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
