We've gradually been finding replacement foods for many of our staples and favorites because it turns out they contain high fructose corn syrup. I know there's a lot of debate about whether HFCS is a food or non-food but I notice a definite difference when I eat commercially prepared food versus food prepared at home from fresh ingredients.
So I thought I'd try my hand at bread baking again.
After the first rising
Set for the second rising
Whole Wheat Crescent Rolls
Make 18-24 rolls
2 - 3 cups all purpose flour
1/4 cup ground flax seeds
1/4 cup raw wheat germ
2 tablespoons (2 packages) dry active yeast
1 3/4 cup water
1/3 cup brown sugar
1/2 cup butter
2 tablespoons honey
2 teaspoons salt
2 cups whole wheat flour
In a large mixing bowl combine 1 cup all-purpose flour, ground flax seed, wheat germ and yeast. In a saucepan combine water, brown sugar, 3 Tbsps butter, honey and salt. Heat to about 130 degrees, or until you can just hold your finger in the mixture to the count of 8 without burning yourself. Too hot and it will kill the yeasties. Pour into flour mixture and beat with an electric mixer on low for 30 seconds until blended, then on high for about 3 minutes. Batter will start to congeal and appear stretchy. With a long handled spoon, stir in the wheat flour and enough all-purpose flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 6- 8 minutes.
Place in a large bowl and cover with plastic wrap. Set in a warm place and let rise until doubled in size, about 1 1/2 hours. Punch down.
Divide the dough into thirds, shape each into a ball. Cover and let rest 10 minutes.
On a lightly floured board, roll balls out into circles about 12 inches in diameter. Cut each circle into 6-8 wedges. Roll each into crescent shape, staring at the wide end. Place on lightly greased baking sheets.
Cover and let rise again until doubled in size, about 30-45 minutes. Melt remaining butter and brush the tops of each crescent.
Bake in a preheated 400 degree oven for 10-15 minutes or until golden brown. Brush tops with butter while still hot and serve. Keeps well for up to a week if refrigerated.