Whole Wheat Crescent Rolls

Name: Whole Wheat Crescent Rolls
Ingredients: 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

10 ingredients

8 steps

Ingredients

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

Directions

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!).