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1
Make the Basic Dinner-Roll Dough, using the parmesan as the mix-in.
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2
Let rise as directed.
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3
Lightly coat 2 baking sheets with cooking spray.
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4
Turn the dough out onto a lightly floured surface and divide in half.
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5
Roll or stretch each half into a 12-inch round, about 1/4 inch thick.
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6
Brush each round with some of the beaten egg and sprinkle with the havarti and cheddar, leaving a 1-inch border.
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7
Lightly press on the cheese to ensure it sticks.
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8
Cut each round into 12 wedges with a pizza cutter or chef's knife.
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9
Starting from the wide ends, roll up each wedge.
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10
Place the rolls on the prepared baking sheets, bending the ends slightly to create a crescent.
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11
Loosely cover with plastic wrap; let stand until puffy, about 45 minutes.
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12
Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Combine the sesame seeds, poppy seeds and salt in a small bowl.
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13
Brush the crescents with the remaining beaten egg and sprinkle with the seed mixture.
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14
Bake, switching and rotating the baking sheets halfway through, until the rolls are golden brown, about 25 minutes.
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15
Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
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16
Photograph by Ryan Liebe
