Buttery Crescents - butter

Method

• 1. Place butter in bowl and beat until spreadable. Turn dough out onto a floured surface. With a floured rolling pin, roll into a rough 10x25 inch rectangle. Spread the dough with the butter. Fold both 10 inch edges of the dough into the middle then fold in half to form a rectangle that is about 10x6 inches. Wrap dough in plastic wrap;place on a baking sheet. Chill for 40 minutes. 2.Roll dough into a 10x 25 inch rectangle. Fold into quarters as in step 1. Wrap in plastic wrap; return to baking sheet. Chill 40 minutes more. 3. Roll dough into a 15x25-inch rectangle. Using a sharp knife trim the edges of the dough so they are straight. Discard the scraps. Cut the rwectangle lenghtwise into four equal strips. Cut each strip into elongated triangles, roll and shape into crescents. Transfer crescents to prepared baking sheets, placing 1 inch apart. Cover with buttered plastic wrap. Let dough rise in a cool place for one hour. 4. Preheat oven to 350 degrees with 2 racks. Bake the crescents until golden and cooked through, 20 minutes. Transfer to a wire rack to cool for 5 minutes before serving.