Ingredients Jump to Instructions ↓

  1. 4 cups all-purpose or bread flour

  2. 2 cups whole wheat flour

  3. 2 (1/4-ounce) packages active dry yeast or 5 teaspoons 1/2 cup granulated sugar

  4. 1/2 cup warm water

  5. 3/4 cup milk

  6. 2 large eggs

  7. 2 teaspoons salt

  8. 1/2 cup plain yogurt

  9. 3/4 cup butter, melted

Instructions Jump to Ingredients ↑

  1. In a medium bowl sift together flour and whole wheat flour. Set aside. In a saucepan over medium heat, cook milk just below the boiling point,when tiny bubbles just begin to appear around edges. Turn off heat. Dissolve yeast and sugar in warm water in a large bowl. Gradually add half flour mixture; mixing as you add. Pour in scaled milk; add eggs, salt, and yogurt; mix well. Add melted butter and the remaining flour. Do not knead. Chill , covered for 4 hours. Roll into 12-inch circles on a floured surface. Cut each into wedges and roll up from the wide end; shape into crescents. Place on a greased cookie sheets and let rise for 3 hours, or until doubled in size. Bake in 400 °F (205 °C) oven for 15 minutes.


Send feedback