Savory Wheat Crescents

• 1 package (1/4 ounce) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 8-1/2 teaspoons honey, divided
• 2 cups whole wheat flour
• 3/4 cup warm milk (110u0b0 to 115u0b0)
• 6 tablespoons butter, softened, divided
• 1 egg
• 1 teaspoon salt
• 1-3/4 to 2-1/4 cups all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic salt

1. In a large bowl, dissolve yeast in warm water. Stir in 2 teaspoons honey; let stand for 5 minutes. Add the whole wheat flour, milk, 2 tablespoons butter, egg, salt, remaining honey and 1 cup all-purpose flour. Beat on medium speed for 3 minutes. Stir in enough remaining all-purpose flour to form a soft dough.
2. 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.
3. 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.
4. Cut into 16 wedges. Roll up wedges from the wide end and place with pointed end down on greased
5. . Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 20 minutes.
6. Bake at 400u0b0 for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.

active dry yeast, warm water, honey, whole wheat flour, warm milk, butter, egg, salt, flour, parmesan cheese, garlic salt

Taken from www.tasteofhome.com/recipes/savory-wheat-crescents/ (may not work)