Butter crescent rolls

12 servings

Ingredients

Quantity Ingredient
½ cup Milk
½ cup Butter, soft
⅓ cup Sugar
1 Pck active dry yeast
½ cup Warm water
1 Egg
3½ To 4 cups flour

Directions

in a saucepan, ehat milk till bublbes appear around edge sof pan.

combine butter, sugar and salt-if desired. add hot milk, stir well, cool to lukewarm

in sm bowl dissolve yeast in warm water. let stand till foamy 5-10 mins 3. beast yeast mixture and egg into milk mixture at low speed.

beat in 2 cups of flour at low speed til smooth. cont beating til thick. mix in enough rem flour til dough pulls away from sides of bowl 4. on floured surface, knead dough very gently til smooth and elastic, 2-3 mins. place in large greased bowl, turning to coat.

cover loosely with damp cloth;let rise in a warm place til doubled,1 hour 5. punch down dough. on floured surface, divide dough in half.

cover with damp cloth;let rest for 10 mins 6. great 2 baking sheets.

using floured rolling pin, roll 1 dugh half into 12" circl. cut circle into 6 wedges. starting at side opposite point, roll up each wedge. place, point sides down, on baking sheets. curve ends to form crescents. rep with rem dough half 7. cover loosely with damp cloth;let rise in warm place til almost doubled-30 mins 8. preheat oven to 400. brush creascents with glaze. bake till golden-15 mins transfer to wire rack to cool. Submitted By J. BARRETT On 01-14-95

Related recipes