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Day 19 – Countdown to Christmas Roasted Garlic Asiago Crescent Rolls

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Ingredients

  • 1 stick unsalted butter
  • 2 tablespoon Roasted Garlic
  • 1 cup whole milk
  • 5–5 1/2 cups flour
  • 1/3 cup sugar
  • 1 tablespoon plus 2 teaspoon active dry yeast
  • 1 1/2 teaspoon salt
  • 2 eggs
  • 1 cup grated Asiago Cheese
  • 1 teaspoon Oregano

Instructions

  1. In a heavy bottom pan over medium heat add in the butter with the roasted garlic.
  2. Warm until the butter is melted.
  3. Remove from heat and allow to cool.
  4. In another pan, over medium low heat, heat the milk just until warm.
  5. Add in 1/2 of the butter garlic mixture.
  6. Bring the mixture to a simmer and then remove from heat.
  7. Transfer to a bowl and place in the fridge, uncovered.
  8. In the bowl of a stand mixer, whisk together 3 cups of flour, sugar, yeast and salt.
  9. Fit the mixer with the paddle attachment and put it on low.
  10. Slowly pour the cooled milk/butter mixture into the flour mixture.
  11. Beat together slowly until you have a thick batter.
  12. Then add in the eggs and mix again until combined.
  13. Remove the paddle attachment (with mixer off) and put in the dough hook.
  14. Add in about 2 more cups of flour.
  15. Let the machine knead the dough for 10 minutes, adding additional flour if needed to make a soft dough. You want the dough to be soft but not wet.
  16. Lightly grease a large bowl (hopefully a big bowl with a lid) and place the dough in it.
  17. Cover with the lid (you need at least 7″ of air space”) or plastic wrap and let it rise in a warm, dry place until doubled, about a~60-90 minutes.
  18. Preheat the oven to 400F with your rack in the middle.
  19. Line two baking sheets with parchment.
  20. Scrape the dough out onto a lightly floured surface and divide in two. Punch down each half, shape them into balls, cover lightly and let rest about 5-10 minutes.
  21. Roll out one ball of dough to a circle about 1/8 to 1/4” thick.
  22. Slice into 12 wedges. Like you’re cutting a pizza.
  23. Brush each wedge with the remaining (warmed) garlic butter.
  24. Evenly distribute the Asiago cheese on the dough rounds.
  25. Sprinkle each wedge with oregano.
  26. Starting at the wide end, roll them up into crescents.
  27. Place the crescents on your sheet pans, brush with more of the garlic butter mixture and sprinkle some more cheese on top
  28. Bake for about 15 minutes, until golden brown.

Find it online: https://www.thekitchenwhisperer.net/2012/12/06/day-19-countdown-to-christmas-roasted-garlic-asiago-crescent-rolls/