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Crescent Moon Rolls recipe

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 Cookbook

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