Parmesan Crescent Rolls
Perfectly soft and fluffy homemade crescent rolls for the ultimate dinner bread or snack.
Servings: 24 rolls
Calories:
Ingredients
- 3 C parmesan blend divided
- 1 C milk
- 1 C water
- ⅓ C granulated white sugar
- ½ C butter divided
- 3 teaspoon salt
- 1 egg beaten
- 2 tablespoon instant yeast
- 6 C all-purpose flour
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
- In a sauce pan combine milk, water, sugar, 4Tbsp butter and salt over medium heat. Heat until warm (not hot or boiling).
- Pour into the large mixing bowl of a stand mixer.
- Slowly whisk in egg (adding slowly stops it from scrambling the egg)
- Add yeast. Allow to sit and "bloom" for about 5 minutes until foamy and smells "yeasty".
- Add 2 cups cheese.
- Using a bread hook, mix in flour on low speed 1 cup at a time
- Cover with a damp towel and let rise until doubled (about 1 hour).
- Remove dough and divide into 3 separate balls.
- Roll out first dough into approximate 10 inch circle. Cut into 8 slices, just like slicing a pizza. In fact, we like to use a pizza cutter for this step.
- Melt 4 tablespoon butter in a small bowl. Brush the whole circle with melted butter. Sprinkle with ⅓ cup of the remaining Parmesan cheese.
- Starting at the outside of the circle, roll up to the tip of the dough to get the classic crescent shape.
- Place on a lined cookie sheet, repeat with remaining dough balls.
- Once all the crescents are rolled, allow for a second rise for about 1 hour.
- side note: If you are in a rush you can skip the second rise.
- Brush tops with remaining butter and sprinkle with parmesan.
- Bake for 26-32 minutes or until tops are lightly browned.
- Eat hot right away, but tastes just as great at room temp.
- Will keep covered in the fridge for 5 days.