|Title:||Whole Wheat Crescent Rolls *****|
|Category:||Breads - Clean (Only natural/organic ingredients), Vegetarian|
1 pckg. (1/4 oz.) active dry yeast
1/4 c warm water
3/4 c warm soymilk
2 T agave nectar
2 T honey
1 t sea salt
1 T flaxseed whisked into 3 T water
1/4 c olive oil or other exotic oil
3 to 3 1/2 c whole wheat pastry flour
|Directions:||Whisk flaxseed into water and set aside. In large bowl, dissolve yeast completely in the warm water. Add milk, sugar, honey, salt, flaxseed, oil and 2 c whole wheat flour. Stir until dough is smooth. Add remaining flour until dough forms a ball. If too sticky, add a little more flour. Knead dough on floured surface until smooth and elastic. Oil a large bowl and place dough in bowl, turn dough over once so that you coat the top of dough with oil. Cover with a towel or waxed paper and let rise in warm place until doubled in size, about 2 hours.
Punch down and divide into 2 pieces. Place dough balls one at a time on a floured surface and roll each piece of dough into a circle about a foot in diameter. Lightly brush each circle with oil. With a sharp knife cut the circle in half, then quarters, until you have 16 wedges of dough. Preheat oven to 350F. Roll dough, beginning at wide end, into a crescent shape, ending by pressing the tip onto the roll. Set each on a lightly oiled baking sheet and bend ends slightly for shape. Cover and let rise for about 30 minutes before baking.
Bake for about 15 minutes or until lightly browned. Do not overcook!