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Herbed Cheddar Crescents

4-1/4 cups all-purpose flour
1 cup (4 ounces) shredded cheddar cheese
2 tablespoons plus 1-1/2 teaspoons sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons Italian seasoning
1 teaspoon salt
1-1/2 cups milk
7 tablespoons butter, divided
1 egg yolk
1 tablespoon water

In a large mixing bowl, combine 3 cups flour, cheese, sugar, yeast,
Italian seasoning and salt. In a saucepan, heat milk and 4

Printed from tasteofhome.com Nov 19, 2008

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Herbed Cheddar Crescents cont.

tablespoons butter to 120°-130°. Add to dry ingredients; beat
until smooth. Stir in enough remaining flour to form a soft dough (do
not knead). Cover and let rise in a warm place until doubled, about 1
hour. Punch dough down. Turn onto a lightly floured surface; divide
into thirds. Roll each portion into a 10-in. circle. Melt remaining
butter; brush over dough. Cut each circle into eight wedges. Roll up
wedges from the wide end and place pointed side down 2 in. apart on
greased baking sheets. Curve ends down to form crescent shape. Cover
and let rise until doubled, about 50 minutes. Beat egg yolk and
water; brush over crescents. Bake at 375° for 15-20 minutes or
until golden. Remove from pans to wire racks. Store in the
refrigerator.

Yield: 2 dozen.