Be prepared to impress when you serve these buttery, honey-sweetened, fresh-from-the-oven rolls.

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 teaspoons active 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

1. In a medium saucepan dissolve honey, butter and salt in hot water over low heat. Pour in milk and heat until milk is lukewarm; set aside.
2. In a small dish, dissolve yeast in warm water Pour yeast mixture into milk mixture and stir until mixed.
3. Fold whole wheat flour and cake flour into yeast mixture, making a dough thick enough to knead. Knead until smooth and elastic, adding additional flour as needed. Cover and put in a warm place to rise until double about 50 minutes.
4. Turn dough out onto a lightly floured surface; divide in half. Roll each portion into a 12-inch circle about 1/8-inch thick. Cut each circle into 12 triangular wedges. Roll up, beginning at base of each triangle, and curve the ends slightly toward one another to form a crescent shape.
5. Transfer to baking sheets, point side down. Allow to rise again until doubled in size about 30 minutes.
6. Preheat oven to 400°F (205°C).
7. Bake rolls for about 14 minutes or until golden brown.

Makes 24 rolls.