Crescent Rolls

1 pkg. active dry yeast
2 Tbsp. sugar
1/4 cup warm water (105 to 115 Degrees)
1/2 cup milk or buttermilk
1/4 cup butter, - melted
1 eggs, beaten
1/2 cup whole wheat flour
2 cups. bread flour, to 3 1/2 c

Herb Butter
1 tbsp. chopped fresh basil
1/3 cup butter, - at room Temperature
1/3 cup freshly grated Parmesan Cheese

Glaze
1 egg, beaten, mixed with 1 Teaspoon water

In a mixer bowl or food processor, dissolve the yeast and 1 tablespoon of the sugar in the warm water. Add the remaining sugar, the milk, butter, salt, eggs, and whole wheat flour and beat until blended. Add the bread flour, 1/2 cup at a time, to make a smooth but still loose and slightly sticky dough. Place in an oiled plastic bag or oiled bowl and let rise in a warm place until doubled. Punch dough down and divide into 3 pieces. On a floured board, roll out each piece, 1 at a time, to make a circle 10 inches in diameter. Mix the basil, butter, and Parmesan cheese. Spread 1/3 of the herb butter over the each circle, then cut each circle into 8 triangles. Roll up from the long side of the triangle to the point. Pull the ends in to make a crescent shape. Place on greased baking sheets. Let rise until double, about 45 minutes. Preheat oven to 375 degrees. Brush the rolls with the glaze. Bake on top rack of the oven about 15 minutes or until golden. The rolls freeze, wrapped in plastic wrap and foil. Makes 24 rolls

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