Dissolve yeast in lukewarm water.
Add 1 teaspoon honey.
In large bowl, mix oil, 3 tablespoons honey, salt and boiling water.
When lukewarm, add 2 beaten eggs, then dissolved yeast.
Gradually stir in whole wheat flour, mixing well, but do not knead.
Put in refrigerator to chill until firm.
Divide dough into 3 parts and roll each one out on floured board into a large circle, as thin as possible.
Brush with beaten egg to which 1/2 teaspoon water has been added.
Sprinkle sesame seeds over the surface.
Cut each circle into wedges about two inches wide at the outside edge.
Roll each wedge toward the center, lift off board, dip top in egg mixture and then in sesame seeds.
Place on oiled cookie sheet, leaving enough room for each crescent to rise.
Let rise in draft free place for 1 1/2 hours.
Meanwhile, preheat oven to 425°F.
Bake for 25 minutes until golden brown.