2 3/4 c. all-purpose flour
2 pkgs. (1/4 oz. each) quick rise yeast
1 3/4 c. water
1/2 c. packed brown sugar
1/2 c. butter
2 tbsp. honey
2 tsp. salt
2 c. whole wheat flour

In large mixing bowl, combine 1 1/2 cups all-purpose flour and yeast. Heat the water, brown sugar, 3 tablespoons butter, honey and salt to 120 to 130 degrees on a candy thermometer; add to flour mixture. Beat on low for 30 seconds with electric mixer; increase speed to high and continue beating 3 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough.

Turn out onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, cover and allow to rise in a warm place until doubled, about 45 minutes. Punch dough down and divide into thirds. Shape each into a ball, cover and let rest 10 minutes.

On a lightly floured surface, roll the balls into three 12 inch circles. Cut each circle into 6 to 8 wedges. Roll wedges into crescent shapes, starting at the wide end. Place on greased baking sheets. Cover and let rise in a warm place until doubled (about 30 minutes). Melt remaining butter and brush some on each crescent. Bake at 400 degrees for 10-15 minutes or until golden brown.