- 12
- 70 mins
- 85 mins
Ingredients
- 1/2 C milk
- 1 stick softened butter
- 1/2 C sugar
- 1/2 t salt
- 1 pack yeast
- 1/2 C warm water
- 1 large egg lightly beaten
- 3 - 4 C all purpose flour
- Glaze
- 1 large egg lightly beaten
Preparation
Step 1
Preheat oven to 400
In a sauce pan, heat milk until bubbles appear around edges of pan. Combine butter, sugar and salt. Add hot milk, stir well and cool to lukewarm.
In a small bowl, dissolve yeast into warm water and let stand 5 to 10 minutes.
Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 C 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 kneed dough very gently until smooth and elastic about 2 minutes. Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise until doubled.
Punch down dough. On a floured surface divide dough in half, cover with 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. Staring at side opposite point, roll up each wedge place point sides down on prepared baking sheet. Repeat for other dough half.
Cover loosely with a damp cloth, let rise until doubled.
Brush crescents with glaze and bake until golden about 15 minutes. Cool on wire rack.