Freezes and reheats well. A great addition to a holiday dinner. —Judith Rae
- Makes 36 rolls
2 1/2 teaspoons
active dry yeast
2 1/4 cups
(approximately) unsifted stoneground 100-percent whole wheat flour
2 1/4 cups
(approximately) unsifted all-purpose flour
Extra melted butter
In This Recipe
- Into scalded milk, stir in the sugar, molasses, salt and butter. Cool to lukewarm.
- Dissolve the yeast in the warm water in the bowl of a stand mixer.
- Stir in the lukewarm milk mixture and add 1 cup whole wheat flour and 1 cup white flour. Beat until smooth.
- 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.
- 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.
- 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.
- Beginning at wide end, roll up each wedge tightly and seal points firmly.
- 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.
- Brush lightly with melted butter and bake in 400 degree F oven until browned, about 12 to 15 minutes.