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| 1/2 cup |
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Milk |
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| 1/2 cup |
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Butter, softened |
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| 1/3 cup |
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Sugar |
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| 1/2 tsp |
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Salt |
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| 1 pkg |
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Active dry yeast |
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| 1/2 cup |
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Warm water |
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| 1 lg |
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Egg, lightly beaten |
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| 3 1/2-4 cups |
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Flour |
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| Glaze |
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| 1 lg |
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Egg, lightly beaten |
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| 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. |
| 2 |
In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 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, 2-3 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 12-inch circle. Cut circle into 6 wedges. Starting at side opposite point, roll up each wedge. Place, point-sided 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°. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool. |
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| Yield: 1 dozen |
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| Recipe Source |
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Source: Great American Home Baking
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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