Lovely Cheese Crescent Rolls


Lovely cheese filled crescent roll made with rolled dough triangles

Makes about 16 crescent rolls
1 oz fresh yeast, or 2 tsp dried yeast
1 ¼ cup milk, lukewarm
1 tsp salt
¾ oz butter, at room temperature
3–3 ½ cup all-purpose wheat flour

Approx. 3 ½ oz cheese (your choice; Havarti, shredded Muenster, and Gruyere all will work well), grated

1 large egg
Sesame seeds

Instructions :

1. Put the yeast in a bowl (if using dry yeast, follow the instructions on the package), and add the milk; stir until yeast is dissolved. Add the salt, butter, and then all-purpose flour little by little. Work everything into an elastic dough and knead for a few minutes. Cover the dough with a kitchen towel and let rise for about 45 minutes.

2. Divide the dough into two parts. Using a rolling pin, roll the slices into several rounds, about 1/4" thick, on a floured work surface. Divide each round into 8 triangles using a pizza cutter or sharp knife.

3. Place a little grated cheese on the wide end of the triangle. Roll up the triangle, starting at the wide end and ending at the pointed end. Bend the rolls into a crescent shape, and place them (with the pointed ends tucked underneath) on a baking sheet lined with parchment paper. Let the crescent moon roll proof for about 30 minutes under a kitchen towel. Preheat oven to 450°F.

4. Spread the crescent rolls with lightly beaten egg and sprinkle with sesame seeds.

5. Bake the rolls on the middle rack of the oven for 13 to 15 minutes. Let cool on a cooling rack.

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