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Buttery Crescents

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/3 cup sugar
1 egg
3/4 teaspoon salt
4 to 4-1/2 cups all-purpose flour
Additional butter, melted

In a large mixing bowl, dissolve yeast in warm water. Add the milk,
butter, sugar, egg, salt and 2 cups flour. Beat on medium speed for 2
minutes. Stir in enough remaining flour to form a soft dough. Turn

Printed from tasteofhome.com Aug 21, 2008

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Buttery Crescents cont.

onto a floured surface; knead until smooth and elastic, about 6-8
minutes. Place in a greased bowl, turning once to grease top. Cover
and let rise in a warm place until doubled, about 1 hour. Punch the
dough down. Turn onto a floured surface; divide in half. Roll each
portion into a 12-in. circle; cut each circle into 12 wedges. Roll up
wedges from the wide end and place pointed end down 2 in. apart on
greased baking sheets. Curve ends to form crescents. Cover and let
rise in a warm place until doubled, about 30 minutes. Bake at
375° for 12-14 minutes or until golden brown. Brush with melted
butter. Remove from pans to wire racks to cool.

Yield: 2 dozen (24 servings, 1 per serving).