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, 5-10 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. On a floured surface, knead dough very gently until smooth and elastic, 2-3 minutes. Place in a large 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 for 10 minutes. Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12-in 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, brush crescents with glaze. Bake until golden. 15 minutes. Transfer to a wire rack to cool.
Originally Submitted
11/20/2013
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