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1
In large bowl, dissolve yeast completely in the water.
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2
Add milk, sugar, honey, salt, egg replacer, oil and whole wheat flour. Stir until dough is smooth. Add all-purpose flour until dough forms a ball. If too sticky, add a little flour.
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3
Knead dough on floured surface until smooth and elastic.
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4
Oil a large bowl and place dough in bowl, and turn it over once so that you coat the top of dough with oil. Cover with a towel or waxed paper and let rise in warm place until doubled in size, about 2 hours.
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5
Punch down and divide into 2 pieces.
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6
Place dough balls one at a time on a floured aurface and roll each piece of dough into a circle about a foot in diameter. Lightly brush each circle with oil. With a sharp knife cup the circle in half, then quarters, until you have 16 wedges of dough.
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7
Preheat oven to 350. Roll dough, beginning at wide end, into a crescent shape, ending by pressing the tip onto the toll. Set each on a lightly oiled baking sheet and bend ends slightly for shape.
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8
Cover and let rise for about 30 minutes before baking. Bake for about 15 minutes or until lightly browned. Do not overcook. (Wow, that was a lot of typing!).
