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.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1-1/2 cups milk
  • 7 tablespoons butter, divided
  • 1 egg yolk
  • 1 tablespoon water

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] 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.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Beat egg yolk and water; brush over crescents. Bake at 375° for 15-20 minutes or until golden.[/step-item]
[step-item number=”5″ image_url=”” title=”” ]Remove from pans to wire racks. Store in the refrigerator. Makes 2 dozen.[/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest