These little "rolls" have to be one of my very favorite things to eat on this earth. I'm not even exaggerating. When you look at the ingredients, though, you'll see why I try to only make them once every year or two. Fortunately (or not, depending on how you look at it) I have two little guys who will be my eating buddies for these.
Carol Rhodes happens to be one of my mother's very best friends, and a woman who was like an aunt to me as I grew up. She always had a smile for me, and her laugh is still awesomely contagious. I'm thankful for her, and for her recipe.
Carol's Crescent "Goodie" Rolls are buttery, flaky and slightly crisp on the outside and tender chewy and cheesy on the inside. They're best eaten just after the point when they will burn the flesh in your mouth. Don't get me wrong, I will eat them at room temperature as well. I have NO problems with that.
Carol Rhodes’ Crescent “Goodie” Rolls
- 1 cup butter, softened
- 1 ½ cup cottage cheese
- 2 cups KAF Unbleached All-Purpose Flour
- 1 tsp salt
- Parmesan cheese
Preheat oven to 425°
In a medium bowl with a wooden spoon, mix butter and cottage cheese.
Add flour and salt and mix until combined. Divide into 6 balls.
Dust ball with flour and place between two sheets of plastic wrap. Roll into about a ¼ inch thick circle. Sprinkle with Parmesan cheese. Cut circle into 8 wedges.
Roll each wedge from the base to the tip and place on a parchment lined baking sheet.*
Bake at 425° for about 15 minutes.
*Unbaked rolls can be placed on a wax paper-lined baking sheet and frozen, placed in a zip-top freezer bag, and baked later. They taste just as delicious as when they're made fresh.