|Dry yeast||1 Tablespoon|
|Warm water||1⁄2 Cup (8 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Whole wheat flour||2 Cup (32 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
Dissolve yeast in 1/2 cup warm water and 1 teaspoon honey; stir well.
Set aside, and let stand 5 minutes.
Combine remaining 1 tablespoon plus 2 teaspoons honey, margarine, and salt in a large bowl; add scalded milk, stirring until margarine melts.
Let cool to lukewarm (105Â° ro 115Â°).
Add yeast mixture and egg, stirring well.
Gradually add whole wheat flour, bearing well.
Add enough all-purpose flour to make a soft dough.
Place dough in a bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; turn our onto a lightly floured surface.
Let rest 10 minutes.
Divide dough in half.
Roll half of dough into a circle 10 inches in diameter and 1/4-inch thick.
Cut into 12 wedges.
Roll each wedge up tightly, beginning at wide end.
Place on baking sheets coated with cooking spray, point side down; curve into crescents.
Repeat rolling and shaping procedure with remaining dough.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
Bake at 400Â° for 10 minutes or until lightly browned.