Recipe - Cheddar Wheat Herb Crescents

2 Three fourths cup Milk
1 tablespoon Sugar
1 pack Active dry yeast
5 One half cup Whole wheat flour
2 teaspoon Salt
1 Eggs
3 tablespoon Butter
Three fourths cup Flour (approx)
1 One half cup Grated cheddar cheese
Egg wash
2 tablespoon Sesame seeds
One half pound Butter
1 tablespoon Dried basil
1 tablespoon Dried oregano
Lemon juice

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 One half 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 One half pound 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini