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Cheesy Tomato Crescents

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
1 tablespoon granulated sugar
3/4 cup tomato juice
1 teaspoon salt
3 tablespoons butter, melted
2 1/4 cups all-purpose flour
2 tablespoons butter, softened
3/4 cup shredded cheddar cheese
1 tablespoon celery seed
2 tablespoons butter, melted

1. In a small saucepan over low heat warm tomato juice about 3 minutes. Remove and pour into mixing bowl with yeast to disolve. Stir in salt, 3 tablespoons melted butter and 1 cup flour; beat until smooth. Fold in remaining flour; mix well. Place in a greased bowl and turn to grease the top. Place in a warm spot; let rise, covered, for 1 1/2 hours or until doubled in size.
2. Knead on a lightly floured surface for 3 to 5 minutes. Divide dough in half. Cover; let rest 10 minutes.
3. Roll into 12-inch circles 1/4-inch thick and spread with 2 tablespoons softened butter; then sprinkle with shredded cheddar cheese and celery seed. Cut into wedges and roll up from the wide end. Shape into crescents; Place point side down on greased cookie sheets. Brush with 2 tablespoons melted butter. Cover and let rise in a warm place until nearly doubled in size.
4. Bake in 325*F oven for 15 minutes or until golden brown. Immediately remove from sheets. Cool on wire rack.

Makes 32 crescents.