Whole Wheat Crescent Rolls

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 32
• 1 (1/4 ounce) package active dry yeast
• 1/4 cup warm water
• 3/4 cup warm soymilk
• 2 tablespoons sugar
• 2 tablespoons honey
• 1 teaspoon salt
• 2 egg whites
• 1/4 cup vegetable oil
• 2 cups whole wheat flour
• 1 1/2 cups all-purpose flour

Recipe

• 1 in large bowl, dissolve yeast completely in the water.
• 2 add milk, sugar, honey, salt, egg replacer, oil and whole wheat flour. stir until dough is smooth. add all-purpose flour until dough forms a ball. if too sticky, add a little flour.
• 3 knead dough on floured surface until smooth and elastic.
• 4 oil a large bowl and place dough in bowl, and turn it over once so that you coat the top of dough with oil. cover with a towel or waxed paper and let rise in warm place until doubled in size, about 2 hours.
• 5 punch down and divide into 2 pieces.
• 6 place dough balls one at a time on a floured aurface and roll each piece of dough into a circle about a foot in diameter. lightly brush each circle with oil. with a sharp knife cup the circle in half, then quarters, until you have 16 wedges of dough.
• 7 preheat oven to 350. roll dough, beginning at wide end, into a crescent shape, ending by pressing the tip onto the toll. set each on a lightly oiled baking sheet and bend ends slightly for shape.
• 8 cover and let rise for about 30 minutes before baking. bake for about 15 minutes or until lightly browned. do not overcook. (wow, that was a lot of typing!).