Butter crescents
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Butter crescents
  Butter    Bread  
Last updated 6/12/2012 1:11:29 AM. Recipe ID 38985. Report a problem with this recipe.
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      Title: Butter crescents
 Categories: Bread
      Yield: 6 Servings
 
    1/2 c  Milk
      1    Stick butter; softened
    1/3 c  Granulated sugar
    1/2 ts Salt
      1 pk Active dry yeast
    1/2 c  Warm water (105-115 degrees)
      1 lg Egg; lightly beaten
  3 1/2    -(up to)
      4 c  All purpose flour

MMMMM---------------------------GLAZE--------------------------------
      1 lg Egg; lightly beaten
 
  1. 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 (95-100 degrees).
  
  2. In a small bowl, dissolve yeast in warm water. Let stand until
  foamy, 5 to
       10    minutes.
  
  3. 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.
  
  4. On a floured surface, knead dough very gently until smooth and
  elastic, 2 to 3 minutes. Place in a large greased bowl, turning to
  coat. Cover loosely with a damp cloth; let rise in a warm place until
  doubled, 1 hour.
  
  5. Punch down dough. On a floured surface, divide dough in half.
  Cover with a damp cloth; let rest for 10 minutes.
  
  6. Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough
  half into a 12-inch 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.
  
  7. Cover loosely with a damp cloth; let rise in a warm place until
  almost doubled, 30 minutes.
  
  8. Preheat oven to 400 degrees. Brush crescents with glaze. Bake until
  golden, 15 minutes. Transfer to a wire rack to cool.
  
  




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Recipe ID 38985 (Apr 03, 2005)

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