February 22, 2012
2-1/4 tsp. yeast
1 tsp. sugar
1/4 cup warm milk
4 cups all-purpose flour
1/2 cup whole wheat flour
1 cups lukewarm water (or half milk)
1/2 cup margarine, melted
1 teaspoons salt
3 tsp. butter, melted
2 tbsp. milk
3 tbsp. poppy seed (or toasted sesame seeds)
Dissolve yeast and sugar in the warm milk; let stand until foamy.
In a large bowl, mix 2 cups of all-purpose flour with the 1/2 cup whole wheat flour. Add yeast, water, melted margarine, eggs and salt. Beat together until smooth. Add enough of the remaining flour to form a soft dough.
Turn onto a floured surface; knead lightly. Divide dough into 4 equal parts and form into balls. Cover and let rise in a warm place until doubled in size, about 1 hour.
Roll each out into 9 inch circle; brush with butter. Cut each circle into eight pie-shaped wedges; roll up each wedge from wide edge to tip of dough to form crescents.
Place on 2 greased baking sheets. Cover and let them rise until doubled in size, for about 1 hour. Whisk egg and milk together. Brush top of rolls. Sprinkle with poppy seeds (or sesame seeds).
Bake in pre-heated oven at 350 for 15-25 minutes or until lightly browned. Remove from oven and cool on wire rack.
Leia’s Culinary Treasures