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Buttery Crescents
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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 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.
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |