Recipe - Butter Crescents

One half cup Milk
1 Stick butter; softened
1/3 cup Granulated sugar
One half teaspoon Salt
1 pack Active dry yeast
One half cup Warm water (105115 degrees)
1 lg Egg; lightly beaten
3 One half (up to)
4 cup All purpose flour

GLAZE
1 lg Egg; lightly beaten

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
(95100 degrees).

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

3. 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.

4. 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.

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 12inch circle. Cut circle into 6 wedges. Starting at side opposite
point, roll up each wedge. Place, pointsides 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. Brush crescents with glaze. Bake until
golden, 15 minutes. Transfer to a wire rack to cool.

FROM "GREAT AMERICAN HOME

BAKING" CARDS

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.