by purple1988

Start the day on a high note with a cup of tea and these melt in your mouth Crescents.

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Name: Butter Cresents
Prep time: 30 min
Cook time: 1 h 55 min
Total time: 2 h 25 min
Yield: 12
Cuisine: not set
Ingredients: 1/2 Cup Milk; 1/2 Cup Butter Softened; 1/3 Cup Granulated sugar; 1/2 teaspoon Salt; 1 package Yeast active dry yeast; 1/2 Cup Warm water 105-115 degrees F; 1 Large Egg Lightly beaten; 3 1/2 - 4 Cups All purpose flour; 1 Large Egg Lightly beaten

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INGREDIENTS

1/2 Cup Milk
1/2 Cup Butter ; Softened
1/3 Cup Granulated sugar
1/2 teaspoon Salt
1 package Yeast active dry yeast
1/2 Cup Warm water ; 105-115 degrees F
1 Large Egg ; Lightly beaten
3 1/2 - 4 Cups All purpose flour
Glaze
1 Large Egg ; Lightly beaten

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 degrees 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 is away from sides of bowl.

4. On a floured surface, knead dough very gently until smooth and elastic, 2-3 minutes. Place in the larger greased bowl, turning to coat. cover loosely with a damp cloth; let rise in a warm place until doubled, one hour.

5. Punch down dough. On a floured surface, divide dough in half. Cover with a damp cloth; let the rest for 10 minutes.

6. Grease to 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's rise in a warm place until almost doubled, 30 minutes.

8. Pre-heat oven to 400°F. Brush Crescent with glaze. Baked until golden, 15 minutes. Transferred to a wire rack to cool.

Tips;

Knead dough very gently to keep rolls tender.

NOTES

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Butter Cresents

1/2 Cup Milk
1/2 Cup Butter Softened
1/3 Cup Granulated sugar
1/2 teaspoon Salt
1 package Yeast active dry yeast
1/2 Cup Warm water 105-115 degrees F
1 Large Egg Lightly beaten
3 1/2 - 4 Cups All purpose flour
 Glaze
1 Large Egg Lightly beaten

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 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 is away from sides of bowl.
4.  On a floured surface, knead dough very gently until smooth and elastic, 2-3 minutes.  Place in the larger greased bowl, turning to coat.  cover loosely with a damp cloth; let rise in a warm place until doubled, one hour.
5.  Punch down dough.  On a floured surface, divide dough in half.  Cover with a damp cloth; let the rest for 10 minutes.
6.  Grease to 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's rise in a warm place until almost doubled, 30 minutes.
8.  Pre-heat oven to 400°F.  Brush Crescent with glaze.   Baked until golden, 15 minutes.  Transferred to a wire rack to cool.

Tips; 
Knead dough very gently to keep rolls tender.

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Nutrition

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Serving Size: 1 Serving (57g)
Recipe Makes: 12 Servings

Calories: 97
Calories from Fat: 88 (91%)

Amt Per Serving		% DV

	Total Fat 9.8g	13 %
	Saturated Fat 5.9g	29 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.5g
Cholesterol 59.1mg		18 %
Sodium 74.7mg		3 %
Potassium 46.2mg		1 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.8g
Protein 1.8g		3 %
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: 97

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