Herbed Cheddar Crescents

These delicious crescents can be made a couple of weeks before the holiday and thawed the day-of, giving you extra time.

from Taste of Home's Holiday & Celebrations Cookbook 2005

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

    How to make it 


  • 1

    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.

  • 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.

  • 3

    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.

  • 4

    Beat egg yolk and water; brush over crescents. Bake at 375° for 15-20 minutes or until golden.


  • 5

    Remove from pans to wire racks. Store in the refrigerator. Makes 2 dozen.

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