Cheesy Crescent Rolls
Serving Size / Yield
- 1 packet dried yeast
- 1⁄4 C warm water
- 1 C lukewarm milk
- 3 1⁄2 C flour
- 1 1⁄2 Tbs sugar
- 1 Tbs soft butter
- 2 C salt
- 3⁄4 C 4 cheese mix (Parmesan, Cheddar, Swiss, Provolone)
- 1 beaten egg mix
Mix yeast, warm water, half the milk, sugar, and butter together, and let stand until the top starts to boil. Mix in flour energetically until smooth and elastic dough forms.
Cover dough and let rise for one hour. Roll and knead into a flat shape with a roller, and sprinkle cheese heavily over the top.
Fold dough over cheese along it's longer side, then flatten with roller. Roll dough along one edge into a thick, twisted crescent style loaf, then slice into six dish-like pieces.
Cover and let rise for 40 minutes. Brush the exterior of the rolls with a mix of the beaten eggs and remaining milk.
Preheat oven to 400º and bake for 18 minutes, or until crust is rich golden brown. Remove and serve.