Butter Crescents - milk

Method

• Scald milk
• and pour over butter, sugar and salt.
• Cool to lukewarm.
• Sprinkle
• yeast on warm water; stir to dissolve. Add egg, yeast and
• 2 cups flour to milk mixture.
• Beat with mixer at low
• speed
• until
• smooth,
• about 1 minute.
• Beat at medium speed until thick, about 2 minutes.
• Add enough remaining flour and mix with spoon until dough leaves sides of bowl. Turn onto lightly
• floured
• board and knead gently.
• Put into greased bowl and
• invert
• to grease top of dough.
• Cover with clean towel
• and let rise in warm place until doubled, about 1 hour.
• Turn
• dough onto
• board; divide in half; cover and let rest 10 minutes.
• Roll each half to make a 12-inch circle; cut each circle in
• 12 wedges.
• Roll
• up each wedge from wide end and put pointed end down on greased baking sheets (you'll need 2).
• Curve ends slightly to make crescents.
• Cover with towel. Let rise
• until doubled,
• about 30 minutes.
• Bake in hot 400° oven for 15 minutes. Makes 24 crescents.