Heat milk until bubbles appear around edges of pan. Combine butter, sugar, and salt. Add hot milk, stir well. Cool to lukewarm. In small bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 minutes. Beat yeast mixture and egg in to milk mixture at low speed. Beat in 2 cups of flour at low speed until smooth. Continue beating until think. Mix in enough remaining flour until dough pulls away from sides of bowl.
On floured surface, knead dough gently until smooth/elastic, 2-3 minutes. Place in large greased bowl, turning to coat. Cover loosly with a damp cloth, let rise in a warm place until doubled (1 hour).
Punch down dough. On floured surface, divide dough in half. Cover with damp cloth and let rest 10 minutes. Grease 2 baking sheets. Using floured rolling pin, roll 1 dough half into a 12 inch circle. Cut circle into 6 wegdes.
Roll up wedge into crescent. Cover with damp cloth and let rise in a warm place until almost doubled (30 minutes). Preheat oven to 400 degrees. Brush with glaze. Bake until golden, 15 minutes. Transfer to wire rack to cool.
Originally Submitted
1/22/2009
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