Butter crescents

Yield: 6 Servings

Measure Ingredient
½ cup Milk
1 Stick butter; softened
⅓ cup Granulated sugar
½ teaspoon Salt
1 pack Active dry yeast
½ cup Warm water (105-115 degrees)
1 large Egg; lightly beaten (up to)
4 cups All purpose flour
1 large 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.



From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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