Butter Crescents

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1/2 cup milk
• 1/2 cup butter, softened
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 1 (1/4 ounce) package 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 for glazing

Recipe

• 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 one 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. (i use my kitchen-aid mixer for this). 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 8 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 f. brush crescents with glaze. bake until golden, 15 minutes. transfer to a wire rack to cool.