Herbed Cheddar Crescents

Name: Herbed Cheddar Crescents
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 dozen.
Cuisine: Asian Recipes, Asian Vegetarian Recipes, Indian Recipes, Italian Bread Recipes, Italian Recipes, Italian Vegetarian Recipes
Ingredients: 4-1/4 cups all-purpose flour; 1 cup Kerrygold 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 whole milk; 7 tablespoons butter, divided; 1 large egg yolk; 1 tablespoon water

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

Ingredients

4-1/4 cups all-purpose flour
1 cup Kerrygold 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 whole milk
7 tablespoons butter, divided
1 large 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.