Savory Wheat Crescents Recipe
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Savory Wheat Crescents

By: Martha Larson  
"Parmesan cheese and garlic salt give these hearty crescent rolls a scrumptious, savory flavor. Living in wheat country has prompted me to experiment with many whole wheat recipes."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 64 people have saved this

Prep Time:
30 Min
Cook Time:
15 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup warm water (110 degrees F to 115 degrees F)
  • 8 1/2 teaspoons honey, divided
  • 3/4 cup warm milk (110 to 115 degrees F)
  • 6 tablespoons butter or margarine, softened, divided
  • 1 teaspoon salt
  • 1 egg
  • 2 cups whole wheat flour
  • 1 3/4 cups all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon garlic salt

Directions

  1. In a mixing bowl, dissolve yeast in warm water. Stir in 2 teaspoons honey; let stand for 5 minutes. Add milk, 2 tablespoons butter, salt and remaining honey; mix well. Add egg and whole wheat flour; beat on medium speed for 2 minutes. Stir in enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Knead on a floured surface for 30 seconds. Roll into a 12-in. circle. Melt remaining butter; brush over dough. Combine Parmesan cheese and garlic salt; sprinkle over dough. Cut into 16 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400 degrees F for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2008 by sueb 
I divided the dough in 1/2, and each circle was spread with 1 T. melted butter, 1/4 cup... MORE

 
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