Cheddar wheat herb crescents

 
                        CHEDDAR WHEAT HERB CRESCENTS
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 3/4   c            Milk
    1       tb           Sugar
    1       pk           Active dry yeast
    5 1/2   c            Whole wheat flour
    2       ts           Salt
    1                    Eggs
    3       tb           Butter
      3/4   c            Flour (approx)
    1 1/2   c            Grated cheddar cheese
                         Egg wash
    2       tb           Sesame seeds
      1/2   lb           Butter
    1       tb           Dried basil
    1       tb           Dried oregano
                         Lemon juice
 
   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
  
 
 
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