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Herbed Cheddar Crescents
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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 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
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |