Shelly's Recipe

GARDEN CRESCENT ROLLS

Category: Bread

1 (16 oz) pkg hot roll mix
1/2 cup warm tomato juice and warm water, each 120-130 degrees
1 egg, lightly beaten
3 tbsp butter, melted, divided
1 tbsp grated carrot, minced celery and grated onion
1 cup grated parmesan cheese
1 tsp garlic powder

Ina bowl, combine roll mix and yeast packet; mix well. Stir in next 3 ingredients and 2 tbsp butter. Add vegetables; Stir until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface; knead for 4 minutes. Cover and let rest for 5 minutes.

Divide dough in half; roll each portion into a 12 inch circle. Brush with remaining butter. Combine parmesan cheese and garlic powder; sprinkle over dough.

Cut each circle into 8 wedges; roll up wedges to form a crescent. Place point side down, 2 inch apart on a lightly greased baking sheet. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375, for 15-20 minutes or until golden brown. Remove from wire racks to cool. Makes 16 rolls.