Herbed Cheddar Crescents Recipe

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Herbed Cheddar Crescents Recipe

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Our son won the Champion Dinner Rolls title with this recipe. Cheddar cheese and Italian seasoning are unique additions to the dough. —Rosalie Flanagan, Buchanan, Michigan
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.

Ingredients

  • 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

Directions

In a large 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 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.
Originally published as Herbed Cheddar Crescents in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p120

Nutritional Facts

1 each: 289 calories, 11g fat (7g saturated fat), 50mg cholesterol, 338mg sodium, 38g carbohydrate (5g sugars, 1g fiber), 8g protein.

  • 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
  1. In a large 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.
  2. 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.
  3. 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.
Originally published as Herbed Cheddar Crescents in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p120

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