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LOCATION: Recipes >> Breads Yeast >> Crescent Rolls 03

Print this Recipe    Crescent Rolls 03

Crescent Rolls
Yield: 12 Servings

1 pkg active dry yeast
2 tb sugar
1/4 c warm water (105 to 115 degrees)
1/2 c milk or buttermilk
1/4 c butter, melted
1 egg, beaten
1/2 c whole wheat flour
2 to 3 1/2 c bread flour

1 tb chopped fresh basil
1/3 c butter, softened
1/3 c freshly grated Parmesan cheese

1 egg beaten with 1 teaspoon water

In a mixer bowl or food processor, dissolve the yeast and 1 tablespoon
of the sugar in the warm water. Add the remaining sugar, the milk,
butter, salt, eggs, and whole wheat flour and beat until blended.
Add the bread flour, 1/2 cup at a time, to make a smooth but still
loose and slightly sticky dough. Place in an oiled plastic bag or
oiled bowl and let rise in a warm place until doubled. Punch dough
down and divide into 3 pieces. On a floured board, roll out each
piece, 1 at a time, to make a circle 10 inches in diameter.

Combine the basil, butter, and Parmesan cheese. Spread 1/3 of the
herb butter over the each circle, then cut each circle into 8
triangles. Roll up from the long side of the triangle to the point.
Pull the ends in to make a crescent shape. Place on greased baking
sheets. Let rise until double, about 45 minutes. Preheat oven to
375 degrees. Brush the rolls with the glaze. Bake on top rack of
the oven about 15 minutes or until golden.

The rolls freeze, wrapped in plastic wrap and foil.

Yield: 24 rolls

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