Butter Crescents

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

Directions

1. 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. 2

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

3. 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. 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. 5

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

6. 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. 7

   Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 30 minutes.

8. 8

   Preheat oven to 400 degrees F. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool.