Cheddar Wheat Herb Crescent Rolls
Whole Grain Recipe
Lots of grated Cheddar cheese in these tasty rolls made with mostly whole wheat flour. Added are sesame seeds, and dried basil and oregano as seasonings.
2-3/4 cups milk
1 tablespoon sugar
1 package active dry yeast
5 1/2 cups whole wheat flour
2 teaspoons salt
1 whole egg
3 tablespoons butter
3/4 cup flour (approx)
1 1/2 cups grated Cheddar cheese
1 beaten egg for an egg wash
2 tablespoons sesame seeds
1/2 pound butter
1 tablespoon dried basil
1 tablespoon dried oregano
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 tablespoons 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, 25 minutes.
Recipe Yields: 24 servings Cheddar Wheat Herb Crescent Rolls.
Serving size: 1 muffin