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Name: Buttery Crescents
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/2 Cup Milk; 1/2 Cup Butter, softened (not margarine); 1/2 Cup Sugar; 1/2 Tsp Salt; 1 Pkg Yeast - active dry yeast; 1/2 Cup Warm water (105-115 degrees); 1 Large Egg Lightly Beaten; 3.5 - 4 Cups Flour; 1 Large Egg for glaze Lightly Beaten

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INGREDIENTS

1/2 Cup Milk
1/2 Cup Butter, softened (not margarine)
1/2 Cup Sugar
1/2 Tsp Salt
1 Pkg Yeast - active dry yeast
1/2 Cup Warm water (105-115 degrees)
1 Large Egg ; Lightly Beaten
3.5 - 4 Cups Flour
1 Large Egg for glaze ; Lightly Beaten

Servings

INSTRUCTIONS

In saucepan, heat milk until bubbles appear around the edges of pan.

Combine butter, sugar and salt.

Add heated milk and stir well.

Cool to lukewarm (95-100 degrees)

Dissolve yeast in a small bowl with the warm water. Let it stand for 5-10 minutes or until foamy.

Beat the yeast mixture and one egg into the 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 bowl sides.

On a floured surface, knead dough very gently (VERY gently so the crescents won't get tough!) until smooth and elastic, about 2-3 min. Place in a large greased bowl, cover with a damp cloth and let rise in a warm area until doubled in size, about 1 hour.

Punch down the dough and then on a floured surface, divide in half.

Cover with a damp cloth and let it rest for about 10 minutes.

Grease 2 baking sheets. Using a floured rolling pin, roll one dough half into a 12" circle.

Cut into 6 wedges.

Starting at the wide part of the wedge, roll up and place with the point side down on a baking sheet and curve into a crescent. Repeat with second half of dough.

Cover the uncooked crescents with a damp cloth and rise again in a warm place until almost double in size, about 30 minutes.

Preheat oven to 400 degrees and brush with the second lightly-beaten egg glaze.

Bake until golden, about 15 minutes.

Cool on a wire rack after baking.

NOTES

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Buttery Crescents

1/2 Cup Milk
1/2 Cup Butter, softened (not margarine)
1/2 Cup Sugar
1/2 Tsp Salt
1 Pkg Yeast - active dry yeast
1/2 Cup Warm water (105-115 degrees)
1 Large Egg Lightly Beaten
3.5 - 4 Cups Flour
1 Large Egg for glaze Lightly Beaten

In saucepan, heat milk until bubbles appear around the edges of pan.  
Combine butter, sugar and salt.  
Add heated milk and stir well.
Cool to lukewarm (95-100 degrees)
Dissolve yeast in a small bowl with the warm water.  Let it stand for 5-10 minutes or until foamy.
Beat the yeast mixture and one egg into the 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 bowl sides.

On a floured surface, knead dough very gently (VERY gently so the crescents won't get tough!) until smooth and elastic, about 2-3 min.  Place in a large greased bowl, cover with a damp cloth and let rise in a warm area until doubled in size, about 1 hour.

Punch down the dough and then on a floured surface, divide in half. 
Cover with a damp cloth and let it rest for about 10 minutes.

Grease 2 baking sheets.  Using a floured rolling pin, roll one dough half into a 12" circle.  
Cut into 6 wedges.

Starting at the wide part of the wedge, roll up and place with the point side down on a baking sheet and curve into a crescent.  Repeat with second half of dough.

Cover the uncooked crescents with a damp cloth and rise again in a warm place until almost double in size, about 30 minutes.

Preheat oven to 400 degrees and brush with the second lightly-beaten egg glaze.
Bake until golden, about 15 minutes.

Cool on a wire rack after baking.

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Nutrition

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Serving Size: 1 Serving (1071g)
Recipe Makes: 1 Servings

Calories: 144
Calories from Fat: 80 (56%)

Amt Per Serving		% DV

	Total Fat 8.9g	12 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 0.9g
Cholesterol 223.5mg		69 %
Sodium 28048.6mg		967 %
Potassium 253.1mg		7 %
Total Carbohydrate 5.8g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 5.8g
Protein 10.2g		15 %
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: 144

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