Parmesan Crescent Rolls
Easy enough for the beginning bread maker these rolls will fill your home with the aromas of yeast, butter and parmesan.
Ingredients
Basic Roll Dough
- 1 package dry yeast
- 1 cup warm water 105 to 115 degrees
- 3 Tablespoons sugar
- 2 Tablespoons shortening
- 1 egg
- ¾ teaspoon salt
- 3-3½ cups all-purpose 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.
Notes
This recipe makes a whole batch of basic bread dough, but you'll only need half of the dough for the crescent rolls. Feel free to make twice as many rolls or use the other half to make our cinnamon bread!
Nutrition
Serving: 2rollsCalories: 211kcalCarbohydrates: 31gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 27mgSodium: 246mgPotassium: 55mgFiber: 1gSugar: 3gVitamin A: 169IUVitamin C: 0.002mgCalcium: 58mgIron: 2mg
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