1 1/2 c. all purpose flour
1 1/2 c. whole wheat flour
1 env. fast rising active dry yeast
2 tbsp. packed brown sugar
1 tsp. salt
2 tbsp. vegetable oil
1 c. hot water (120-130 degrees)

In medium size bowl mix 1 cup all purpose flour and 1 cup whole wheat flour, the yeast, sugar, and salt. Stir in oil and water until smooth. Stir in enough remaining flour to make a soft dough. Turn dough out on lightly floured surface. Knead 5-8 minutes until smooth and elastic. Put in a greased bowl, turn to grease top. Cover; let rise in warm draft-free place 15-25 minutes until doubled. Punch down. Roll out to 13 inch circle. Cut in 12 equal wedges. Starting from wide end, roll each wedge down to point. Place 3 inches apart on greased baking sheets. Bend to form crescents. Cover; let rise in warm, draft-free place 15-25 minutes until doubled. Bake in preheated 375 degree oven 15 minutes or until rolls are light brown and sound hollow when tapped lightly. Remove to rack. Serve warm, or let cool completely. Makes 12 rolls.