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–+ servings
crescent rolls on rack.

Parmesan Crescent Rolls

Easy enough for the beginning bread maker these rolls will fill your home with the aromas of yeast, butter and parmesan.
5 from 4 votes
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Servings 6 people

Ingredients
  

Basic Roll Dough

  • 1 pkg dry yeast
  • 1 cup warm water (105 to 115 degrees)
  • 3 Tablespoons sugar
  • 2 Tablespoons shortening
  • 1 egg
  • ¾ teaspoon salt
  • 3-3.5 cups plain flour, divided

Parmesan Crescent Rolls

  • ½ recipe Basic Roll Dough
  • 2 Tablespoons butter, melted
  • ¼ cup Parmesan cheese, freshly grated

Instructions
 

Basic Roll Dough

  • Dissolve yeast in warm water in large bowl.
  • Add sugar, shortening, eggs, salt and half the flour.
  • Beat at low speed of electric mixer until smooth.
  • Stir in enough of remaining flour to make a soft dough.
  • Place dough in greased bowl, turning to greast top.
  • Cove and let rise in a warm place (85 degrees) until doubled in bulk, or cover and refrigerate up to 5 days.
  • Punch dough down. Turn out onto lightly floured surface and knead 4 or 5 times. 
  • Shape and bake as directed.

Parmesan Crescent Rolls

  • Roll dough into a 12 inch circle in a lightly floured surface.
  • Brush with butter and sprinkle with parmesan cheese.
  • Cut into 12 wedges.
  • Roll each wedge tightly, beginning at wide end.
  • Seal points and place rolls (point side down) on a greased baking sheet.
  • Cover and let rise in a warm place for about 30 minutes or until doubled in bulk.
  • Bake at 400 degrees for 8 to 10 minutes, or until lightly browned.
  • Brush with more melted butter, if desired.
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