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Whole Wheat Crescent Rolls

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1/2 cup granulated sugar
1/2 cup warm water
3/4 cup milk, scalded and cooled to room temperature
2 large eggs
2 teaspoons salt
1/2 cup plain yogurt
2 cups all-purpose or bread flour
1 cup whole wheat flour
3/4 cup butter, melted
2 cups all-purpose or bread flour
1 cup whole wheat flour

1. In a small saucepan melt butter over low heat. Remove and set aside.
2. In a large bowl dissolve yeast and sugar in warm water. Stir in scalded milk, eggs, salt, yogurt, 2 cups flour, and 1 cup whole wheat flour; beat until well-blended. Stir in melted butter, fold in remaining flour and whole wheat flour; mix well but do not knead. Chill covered for 4 to 8 hours.
3. Divide the dough into 3 portions and roll each portion into a 12-inch circle on a floured surface. Cut each circle into 12 wedges. To shapes, begin at the wide end of a wedge and loosely roll toward the point. Place point side down, 2 to 3-inches apart, on a greased cookie sheet. Cover, let rise in a warm place for 3 hours, or until doubled in size.
4. Preheat oven to 400*F.
5. Bake for 15 minutes, or until golden brown.

Makes 36 crescents.

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