Be prepared to impress when you serve thesebuttery, honey-sweetened, fresh-from-the-oven rolls.
Recipe: Crescent Moon Rolls
2 tablespoons honey 1 tablespoon butter 1/2 teaspoon salt 1/4 cup hot water 3/4 cup milk 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoonsactive dry yeast 1/8 cup warm water, 105°F to 115°F (40°C to 45°C). 2 cups whole wheat flour 1 cup cake flour
In a medium saucepan dissolve honey, butterand salt in hot water over low heat. Pour in milk and heat untilmilk is lukewarm; set aside.
In a small dish, dissolve yeast in warmwater Pour yeast mixture into milk mixture and stir until mixed.
Fold whole wheat flour and cake flourinto yeast mixture, making a dough thick enough to knead. Kneaduntil smooth and elastic, adding additional flour as needed.Cover and put in a warm place to rise until double about 50 minutes.
Turn dough out onto a lightly flouredsurface; divide in half. Roll each portion into a 12-inch circleabout 1/8-inch thick. Cut each circle into 12 triangular wedges.Roll up, beginning at base of each triangle, and curve the endsslightly toward one another to form a crescent shape.
Transfer to baking sheets, point sidedown. Allow to rise again until doubled in size about 30 minutes.
Preheat oven to 400°F (205°C).
Bake rolls for about 14 minutes or untilgolden brown.
Makes 24 rolls.
Literary Luncheons: District 11's Crescent Moon Rolls – The Unofficial Hunger Games CookbookIf the Crescent Moon Rolls recipe was useful and interesting, you can share it with your friends or leave a comment.