Butter Crescents

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Butter Crescents Ingredients

1/2 c Milk	1 lg Egg; lightly beaten
1 Stick butter; softened	3 1/2 -(up to)
1/3 c Granulated sugar	4 c All purpose flour
1/2 ts Salt	GLAZE
1 pk Active dry yeast	1 lg Egg; lightly beaten
1/2 c Warm water (105-115 degrees)

Instructions for Butter Crescents

1. In a saucepan, heat milk until bubbles appear around edges of pan. Combine butter, sugar, and salt. Add hot milk; stir well. Cool to lukewarm (95-100 degrees). 2. In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes. 3. Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 cups of flour at low speed until smooth. Continue beating until thick. Mix in enough remaining flour until dough pulls away from sides of bowl. 4. On a floured surface, knead dough very gently until smooth and elastic, 2 to 3 minutes. Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour. 5. Punch down dough. On a floured surface, divide dough in half. Cover with a damp cloth; let rest for 10 minutes. 6. Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12-inch circle. Cut circle into 6 wedges. Starting at side opposite point, roll up each wedge. Place, point-sides down, on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half. 7. Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 30 minutes. 8. Preheat oven to 400 degrees. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool. FROM "GREAT AMERICAN HOME BAKING" CARDS From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: GrainsCuisine: Uncategorized

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