Cheddar Wheat Herb Crescents Recipe

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Cheddar Wheat Herb Crescents Ingredients

2 3/4 cup milk
1 tbsp sugar
1 package active dry yeast
5 1/2 cup whole wheat flour
2 tsp salt
1 eggs
3 tbsp butter
3/4 cup flour (approx)
1 1/2 cup grated cheddar cheese
1 egg wash
2 tbsp sesame seeds
1/2 lb butter
1 tbsp dried basil
1 tbsp dried oregano
1 lemon juice

A Recipe for
Cheddar Wheat Herb Crescents

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This Cheddar Wheat Herb Crescents recipe is one of many in our Cheese Category.

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This Recipe for Cheddar Wheat Herb Crescents is one of thousands in the Recipes-to-go Cheese Cookbook.

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Cheddar Wheat Herb Crescents Recipe
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This is a recipe for Cheddar Wheat Herb Crescents from the recipe cookbook of Recipes-to-go (Cheese)

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Cheddar Wheat Herb Crescents recipe - a tasty recipe for you to add to your collection!
Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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You are what you eat. For example, if you eat garlic you're apt to be a hermit.
Franklin P. Jones

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Cheddar Wheat Herb Crescents

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

Cheddar Wheat Herb Crescents Directions

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

Serves: 24

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Cheddar Wheat Herb Crescents Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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