Sesame Parmesan Crescents
|Dry yeast||2 Teaspoon (1 Package)|
|Warm water||1 1⁄4 Cup (20 tbs), divided (105 To 115 Degree F)|
|Unsalted margarine||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
|Quick cooking oats||1 Cup (16 tbs), uncooked|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|All purpose flour||2 1⁄4 Cup (36 tbs), divided|
|Vegetable cooking spray||1|
|Unsalted margarine||3 Tablespoon, melted|
|Grated parmesan cheese||4 1⁄2 Tablespoon (1/4 Cup Plus 1 1/2 Teaspoons)|
|Sesame seeds||3 Tablespoon|
Dissolve yeost in 1/4 cup warm water; let stand for 5 minutes.
Combine remaining 1 cup water, .1/4 cup margarine, brown sugar, and salt in a saucepan.
Cook over medium heat until very warm (120° to 130°).
Place oats in a large bowl.
Pour warm margarine mixture over oars; stir well.
Let cool to 105° to 115°.
Add yeast mixture and egg whites to oatmeal mixture, stirring well.
Gradually add whole wheat flour, bearing at low speed of an electric mixer.
Add 2 cups all-purpose flour, bearing atlow speed until mixture forms a soft dough.
Sprinkle 1 tablespoon all-purpose flour evenly over work surface.
Turn dough our onto floured surface,- knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl that has been coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk.
Punch dough down; cover and let rest for 10 minutes.
Divide dough into 10 equal portions.
Roll each portion into a 12-inch circle on a surface sprinkled with remaining 3 tablespoons flour.
Evenly brush circles with melted margarine, and I sprinkle with cheese and sesame seeds.
Cut each circle into 12 wedges.
Roll up wedges,beginning at wide end.
Place point side down 1 on a baking sheet that has been coated with cooking spray.
Cover with plastic wrap, and let r rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Bake at 375° for 10 minutes or until lightly browned.