Author Notes
Freezes and reheats well. A great addition to a holiday dinner. —Judith Rae
Ingredients
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1 cup
scalded milk
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2 tablespoons
sugar
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3 tablespoons
light molasses
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2 1/2 teaspoons
salt
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1/4 cup
butter
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1/2 cup
warm water
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2 packets
active dry yeast
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2 1/4 cups
(approximately) unsifted stoneground 100-percent whole wheat flour
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2 1/4 cups
(approximately) unsifted all-purpose flour
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Extra melted butter
Directions
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Into scalded milk, stir in the sugar, molasses, salt and butter. Cool to lukewarm.
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Dissolve the yeast in the warm water in the bowl of a stand mixer.
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Stir in the lukewarm milk mixture and add 1 cup whole wheat flour and 1 cup white flour. Beat until smooth.
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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.
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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.
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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.
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Beginning at wide end, roll up each wedge tightly and seal points firmly.
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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.
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Brush lightly with melted butter and bake in 400 degree F oven until browned, about 12 to 15 minutes.
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