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| Cheddar Wheat Herb Crescents Recipe |
Category: Breads
Rating:
N/A
Servings: 24
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Ingredients
2 3/4 cup milk
1 tablespoon sugar
1 pkg active dry yeast
5 1/2 cup whole wheat flour
2 teaspoon salt
1 eggs
3 tablespoon butter
3/4 cup flour (approx)
1 1/2 cup grated cheddar cheese
1 egg wash
2 tablespoon sesame seeds
1/2 lb butter
1 tablespoon dried basil
1 tablespoon dried oregano
1 lemon juice
Cooking 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 3 1/2 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 1/2 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
breads
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