Mediterranean Crescent Rolls Recipes

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 350°. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks.

Steps:

• Crescent Rolls -- Roll out and separate just like you normally would. Spread each with cream cheese and then some tapenade. A few crumbles of the feta and roll up.
• Bake -- Place the crescent rolls on a baking sheet lined with parchment paper, brush with the egg wash, and bake at 375 or according to directions until golden brown. About 12-15 minutes.

Steps:

• Dissolve yeast, 1 Tablespoon sugar in the water.
• Let stand (proof) for 5 minutes.
• Mix butter, salt, milk and remaining sugar in large mixing bowl.
• Add 2 cups flour mixing well.
• Add yeast and beaten eggs. Beat well.
• Add remaining flour or enough to make a soft dough.
• Cover dough and let rest 20 minutes.
• Knead dough on lightly floured board and place in a greased bowl.
• Cover and let rise until double in bulk.
• Punch down and divide dough into thirds. Roll into a 12" diameter circle, cut circle into 16 pie shaped pieces.
• Roll up into crescent shapes starting with the wides end.
• Place crescent rolls on greased cookie sheet and let rise 1 hour - cover lightly with plastic wrap or flour sack tea towel. Repeat with remaining dough.
• Bake 10-12 minutes in 375º oven or until golden brown.
• *Note - leave plenty of room on sheets - these rolls need plenty of room - do not crowd.