Wheat Crescent Rolls

• 1 cup scalded milk
• 2 tablespoons sugar
• 3 tablespoons light molasses
• 2 1/2 teaspoons salt
• 1/4 cup butter
• 1/2 cup warm water
• 2 packets active dry yeast
• 2 1/4 cups (approximately) unsifted stoneground 100-percent whole wheat flour
• 2 1/4 cups (approximately) unsifted all-purpose flour
• Extra melted butter

1. Into scalded milk, stir in the sugar, molasses, salt and butter. Cool to lukewarm.
2. Dissolve the yeast in the warm water in the bowl of a stand mixer.
3. Stir in the lukewarm milk mixture and add 1 cup whole wheat flour and 1 cup white flour. Beat until smooth.
4. Add enough of each kind of the remaining flours to make a soft dough. Knead in the mixer or by hand until smooth and elastic.
5. Place in greased bowl, turning dough to grease top. Cover with plastic wrap and let rise in warm draft-free place until doubled, about 40 to 60 minutes.
6. Punch down dough and divide into three pieces. Roll each piece into a 12-inch round, brush lightly with extra melted butter, and cut each round into twelve wedges.
7. Beginning at wide end, roll up each wedge tightly and seal points firmly.
8. Place on greased or non-stick cookie sheets, points underneath, about 2 inchyes apart, curving to form crescents. Cover and let rise in warm, draft-free place until doubled, about 30 minutes.
9. Brush lightly with melted butter and bake in 400 degree F oven until browned, about 12 to 15 minutes.

milk, sugar, light molasses, salt, butter, water, packets active dry yeast, whole wheat flour, flour, butter

Taken from food52.com/recipes/8290-wheat-crescent-rolls (may not work)