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Name: Butter Crescents
Prep time: 30 min
Cook time: 1 h 55 min
Total time: 2 h 25 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup Milk; 1/2 cup Butter softened; 1/3 cup Granulated sugar; 1/2 teaspoon Salt; 1 pkg Yeast active dry yeast; 1/2 cup Warm water 105° - 115°F; 1 large Egg lightly beaten; 3 1/2 - 4 cups All purpose flour

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INGREDIENTS

1/2 cup Milk
1/2 cup Butter ; softened
1/3 cup Granulated sugar
1/2 teaspoon Salt
1 pkg Yeast active dry yeast
1/2 cup Warm water ; 105° - 115°F
1 large Egg ; lightly beaten
3 1/2 - 4 cups All purpose flour

Servings

INSTRUCTIONS

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°F).

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°F. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool.

NOTES

Knead dough very gently to keep rolls tender.

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Butter Crescents

1/2 cup Milk
1/2 cup Butter softened
1/3 cup Granulated sugar
1/2 teaspoon Salt
1 pkg Yeast active dry yeast
1/2 cup Warm water 105° - 115°F
1 large Egg lightly beaten
3 1/2 - 4 cups All purpose flour

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°F).

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°F.  Brush crescents with glaze.  Bake until golden, 15 minutes.  Transfer to a wire rack to cool.

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Nutrition

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Serving Size: 1 Serving (38g)
Recipe Makes: 12 Servings

Calories: 89
Calories from Fat: 84 (94%)

Amt Per Serving		% DV

	Total Fat 9.4g	12 %
	Saturated Fat 5.7g	29 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.4g
Cholesterol 41.5mg		13 %
Sodium 68.5mg		2 %
Potassium 28.9mg		1 %
Total Carbohydrate 0.6g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.6g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 89

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