Classic Herb Crescents
- 1/4 cup warm water
- 1 package active dry yeast
- 1 cup small curd cottage cheese (slightly warmed in the microwave)
- 1 tbsp. dried fine herbs
- 2 tbsp. snipped chives or finely chopped green onion tops
- 1/4 tsp baking soda
- 1 tsp salt
- 1 large egg
- 2 1/2 to 2 3/4 cups unbleached white flour
- 1/2 cup unsalted butter, melted
- In a small bowl, stir the warm water, sugar, and yeast together with a fork; set in a warm place to proof, about 10 minutes. In a mixer bowl, combine the cottage cheese, fine herbs, chives, soda, salt and egg until well blended. When the yeast is bubbly, stir it into the cheese mixture. Mix in approximately 2 1/2 cups flour until a stiff dough forms. If the dough is too soft, add the remaining flour as you knead it. Turn the dough out onto a floured surface and knead until elastic, about 10 minutes. Place in a buttered bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, about one hour.
- Mean while, preheat the oven to 350 F. Punch down the dough and transfer to a floured surface; roll out into a 13 to 14 inch circle. Spread the circle with half the melted butter, then cut into 16 triangles, like pie wedges. Starting from the bigger end, roll each wedge into a crescent.
- Transfer the crescents to a greased baking sheet and brush with the remaining melted butter. Let the crescents rise, uncovered, about 45 minutes, or until doubled. Bake for 12 to 15 minutes. Serve warm with unsalted butter.
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