Wheat Crescent Rolls

Directions

1. 1
   Into scalded milk, stir in the sugar, molasses, salt and butter. Cool to lukewarm.
2. 2
   Dissolve the yeast in the warm water in the bowl of a stand mixer.
3. 3
   Stir in the lukewarm milk mixture and add 1 cup whole wheat flour and 1 cup white flour. Beat until smooth.
4. 4
   Add enough of each kind of the remaining flours to make a soft dough. Knead in the mixer or by hand until smooth and elastic.
5. 5
   Place in greased bowl, turning dough to grease top. Cover with plastic wrap and let rise in warm draft-free place until doubled, about 40 to 60 minutes.
6. 6
   Punch down dough and divide into three pieces. Roll each piece into a 12-inch round, brush lightly with extra melted butter, and cut each round into twelve wedges.
7. 7
   Beginning at wide end, roll up each wedge tightly and seal points firmly.
8. 8
   Place on greased or non-stick cookie sheets, points underneath, about 2 inchyes apart, curving to form crescents. Cover and let rise in warm, draft-free place until doubled, about 30 minutes.
9. 9
   Brush lightly with melted butter and bake in 400 degree F oven until browned, about 12 to 15 minutes.