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Herbed Cheddar Crescents

 Herbed Cheddar Crescents
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
12 ServingsPrep: 30 min. + rising Bake: 15 min.

Ingredients

  • 4-1/4 cups King Arthur Unbleached 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

2 of 2

Herbed Cheddar Crescents (continued)

Directions (continued)

  • 15-20 minutes or until golden. Remove from pans to wire racks. Store
  • in the refrigerator. Yield: 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 289 calories, 11 g fat (7 g saturated fat), 50 mg cholesterol, 338 mg sodium, 38 g carbohydrate, 1 g fiber, 8 g protein.