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Name: Butter crescents
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: Crescents
Ingredients: 1/2 Cup Milk; 1/2 Cup (stick) Butter Softened; 1/3 Cup Granulated sugar; 1/2 teaspoon Salt; 1 package Yeast active dry yeast; 1/2 Cup Warm water 105-115 degree 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 (stick) Butter ; Softened
1/3 Cup Granulated sugar
1/2 teaspoon Salt
1 package Yeast active dry yeast
1/2 Cup Warm water ; 105-115 degree 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 Luke warm (95-100 degrees).

2. In small bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 minutes.

3. Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 cups flower 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, 2-3 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-side down, on prepared baking sheet. 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 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 (stick) Butter Softened
1/3 Cup Granulated sugar
1/2 teaspoon Salt
1 package Yeast active dry yeast
1/2 Cup Warm water 105-115 degree 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 Luke warm (95-100 degrees).
2.  In small bowl, dissolve yeast in warm water.  Let stand until foamy, 5-10 minutes.
3.  Beat yeast mixture and egg into milk mixture at low speed.  Beat in 2 cups flower 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, 2-3 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-side down, on prepared baking sheet.  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 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 (20g)
Recipe Makes: 12 Servings

Calories: 34
Calories from Fat: 6 (18%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 18.4mg		6 %
Sodium 106.8mg		4 %
Potassium 31.4mg		1 %
Total Carbohydrate 6.3g		2 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 6.2g
Protein 1.1g		2 %
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: 34

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