Cheddar wheat herb crescents
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¾ | cup | Milk |
| 1 | tablespoon | Sugar |
| 1 | pack | Active dry yeast |
| 5½ | cup | Whole wheat flour |
| 2 | teaspoons | Salt |
| 1 | Eggs | |
| 3 | tablespoons | Butter |
| ¾ | cup | Flour (approx) |
| 1½ | cup | Grated cheddar cheese |
| Egg wash | ||
| 2 | tablespoons | Sesame seeds |
| ½ | pounds | Butter |
| 1 | tablespoon | Dried basil |
| 1 | tablespoon | Dried oregano |
| Lemon juice | ||
Directions
Have egg at room temperature. Heat milk to lukewarm. Soften butter.
Stir the milk and sugar in a large bowl, sprinkle on yeast, let soften. Beat in 3½ cups flour, cover, let rest 15 minutes. Beat in the salt and egg, then add the 3 T butter, a little at a time, as you stir in the remaining whole wheat flour. Turn out and knead on floured board 10 minutes. Place in greased bowl, turn, cover, let rise until double.
Make herb butter with ½ lb butter, basil, oregano and a few drops of lemon juice.
Punch down dough, gradually kneading in the cheese. Divide dough into fourths. Roll each into a circle (keep dough not in use covered).
Spread rolled dough with herb butter, cut into wedges, roll up, put on baking sheet. Cover loosely. Repeat with remaining dough. Let rise until almost doubled. Brush with egg wash, sprinkle with a few sesame seeds.
Bake at 375 degrees F, 25 minutes.
Cooking Echo - May 1991 - Fred Peters