Butter Crescents
Source of Recipe
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Recipe Introduction
Start the day on a high note with a cup of tea and these melt in your mouth crescents.
List of Ingredients
1/2 cup milk
1/2 cup (1 stick) butter, softened
1/3 cup sugar
1/2 tsp. salt
1 pkg. active dry yeast
1/2 cup warm water (105 to 115 degrees F.)
1 large egg, light beaten
3 1/2 to 4 cups all-purpose flour
Glaze:
1 large egg, lightly beatenRecipe
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 to 100 degrees F).
In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.
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 away from sides of bowl.
On a floured surface, knead dough very gently until smooth and elastic, 2 to 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.
Punch down dough. On a floured surface, divide dough in half. Cover with a damp cloth; let rest for 10 minutes.
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 sides down, on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half.
Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 30 minutes.
Preheat oven to 400 degrees F. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool
Prep Time: 30 minutes
Rise and Rest Time: 1 hour 40 minutes
Bake Time: 15 minutes
Makes 1 dozen crescents.
*Knead dough very gently to keep rolls tender.
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