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Butter Cresents




Source of Recipe


josielynn






List of Ingredients



• 1/2 cup milk
  
• 1/2 cup butter, softened
  
• 1/3 cup sugar
  
• 1/2 teaspoon salt
  
• 1 package active dry yeast
  
• 1/2 cup warm water
  
• 1 large egg, lightly beaten
  
• 3 1/2 to 4 cups flour
  
• Glaze:
  
• 1 large egg, lightly beaten
  






Instructions



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. In a small bowl, dissolve yeast in warm water. Let stand until foamy, about 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.
   
2. 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 10 minutes.
   
3. 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 cresents. 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. Brush cresents with glaze. Bake until golden (15 minutes). Transfer to a wire rack to cool.