Bread and I have a love/hate relationship. I love, Love, LOVE it but… my thighs hate it 🙂 However everything can be had in moderation sooooooooooooooooooo I guess that means if I eat one of these while on the elliptical for 30 minutes that it offsets each other, right??? So then it adds up to zero calories??? *bats her big baby blues at you all doe-eyed and innocent-like*
LOL If only, huh?
But, it’s the holidays and while that’s never an excuse to overindulge (says the woman who’s office had an 8-hour food fest today at work and wishes she wore her fat pants to the office!), these are OK to have for a special dinner or occasion (you know, like when watching Glee or helping Santa and his elves wrap that last gift).Print
- 1 stick unsalted butter
- 2 Tbl Roasted Garlic
- 1 cup whole milk
- 5–5 1/2 cups flour
- 1/3 cup sugar
- 1 Tbl plus 2 tsp active dry yeast
- 1 1/2 tsp salt
- 2 eggs
- 1 cup grated Asiago Cheese
- 1 tsp Oregano
- In a heavy bottom pan over medium heat add in the butter with the roasted garlic.
- Warm until the butter is melted.
- Remove from heat and allow to cool.
- In another pan, over medium low heat, heat the milk just until warm.
- Add in 1/2 of the butter garlic mixture.
- Bring the mixture to a simmer and then remove from heat.
- Transfer to a bowl and place in the fridge, uncovered.
- In the bowl of a stand mixer, whisk together 3 cups of flour, sugar, yeast and salt.
- Fit the mixer with the paddle attachment and put it on low.
- Slowly pour the cooled milk/butter mixture into the flour mixture.
- Beat together slowly until you have a thick batter.
- Then add in the eggs and mix again until combined.
- Remove the paddle attachment (with mixer off) and put in the dough hook.
- Add in about 2 more cups of flour.
- 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.
- Lightly grease a large bowl (hopefully a big bowl with a lid) and place the dough in it.
- 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.
- Preheat the oven to 400F with your rack in the middle.
- Line two baking sheets with parchment.
- 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.
- Roll out one ball of dough to a circle about 1/8 to 1/4” thick.
- Slice into 12 wedges. Like you’re cutting a pizza.
- Brush each wedge with the remaining (warmed) garlic butter.
- Evenly distribute the Asiago cheese on the dough rounds.
- Sprinkle each wedge with oregano.
- Starting at the wide end, roll them up into crescents.
- Place the crescents on your sheet pans, brush with more of the garlic butter mixture and sprinkle some more cheese on top
- Bake for about 15 minutes, until golden brown.