Garden Crescent Rolls Recipe

  • 1 (16 ounce) package hot roll mix
  • 1/2 cup warm tomato juice (120 to 130 degrees F)
  • 1/2 cup warm water (120 to 130 degrees F)
  • 1 egg, lightly beaten
  • 3 tablespoons butter or margarine, melted, divided
  • 1 tablespoon grated carrots
  • 1 tablespoon minced celery
  • 1 tablespoon grated onion
  • 1 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  1. In a bowl, combine roll mix and contents of yeast packet; mix well. Stir in tomato juice, water, egg and 2 tablespoons of butter. Add carrot, celery and onion; stir until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface; knead for 5 minutes. Cover and let rest for 5 minutes.
  2. Divide dough in half; roll each portion into a 12-in. circle. Brush with remaining butter. Combine Parmesan cheese and garlic powder; sprinkle over dough. Cut each circle into eight wedges; roll up wedges from the wide end. Place, point side down, 2 in. apart on lightly greased baking sheets.
  3. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375 degrees F for 15-20 minutes or until golden brown. Remove to wire racks to cool.