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Herbed Crescent Dinner Rolls
Layers of butter, subtle spice blends and Parmesan cheese take this attractive roll way beyond the ordinary. And don't be intimidated by the shape—these are super easy to make.
30 to 45 minutes
1 cup water
1/2 cup sour cream
1/3 cup butter or margarine
1 cup All-Bran or Bran Buds cereal
4-3/4 to 5 cups all-purpose flour
1/4 cup sugar
2 envelopes Fleischmann's® RapidRise Yeast
1 teaspoon salt
3 tablespoons butter OR margarine, melted
2 teaspoons Italian herb seasoning
OR 2 teaspoons fines herbes
3 tablespoons grated Parmesan cheese
1 egg, beaten
1 tablespoon water
Heat water, sour cream and butter until very warm (120o to 130oF). Stir in bran; let stand 5 minutes. Combine 1 cup flour, sugar, undissolved yeast and salt in large mixer bowl; add bran mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes OR grease top of dough; cover tightly with plastic wrap and refrigerate 2 to 24 hours.
Tip: If dough has been refrigerated, let it stand at room temperature 15 minutes before rolling it out.
Divide dough in half; roll each half to 14-inch circle. Brush with melted butter. Combine herbs and 2 tablespoons cheese; sprinkle evenly over each circle. Cut each into 12 pie-shaped wedges. Roll up each wedge, beginning at wide end. Place, with points down, on 2 greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Combine egg and water in small bowl to make Egg Glaze; brush crescents with Egg Glaze; sprinkle with remaining cheese. Bake at 375oF for 15 minutes or until golden, switching positions of sheets halfway through baking. Remove from sheets; cool on wire rack.