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BUTTER CRESCENTS




Source of Recipe


Miss Ruth


List of Ingredients




1/2 cup milk
1/2 cup butter, softened
1/3 cup sugar
1/2 tsp. salt
1 package active dry yeast
1/2 cup warm water
1 large egg, lightly beaten
3 1/2 - 4 cups flour

Glaze:

1 large egg, lightly beaten



Recipe



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.

In a small bowl, dissolve yeast in warm water. Let stand until foamy, about 5-10 minutes. Beat yeast mixture
and egg into milk mixture at low speed.

Beat in 2 cup 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, 2-3 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 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° F. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool.