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Kyle's Butter Crescents Recipe

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This recipe for Kyle's Butter Crescents, by , is from Eagle Scout Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Imel
Added: Friday, July 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. milk, 1/2 c. butter/margarine (1 stick) softened, 1/3 c. granulated sugar, 1/2 tsp. salt, 1 pkg. active dry yeast, 1/2 c. warm water (105-115 degrees F.), 1 large egg lightly beaten, 31/2-4 c. all-purpose flour. Glaze--1 egg lightly beaten.

Directions:
Directions:
1- In large sausepan, heat milk until bubbles appear around edges fo pan. Combine butter, sugar, and salt in another bowl. Add hot milk; stir well, Cool to lukewarm (95-100 degrees F.) 2- In a small bowl, dissolve yeast in warm water. Let stand until foamy, about 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 loosly 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 side down, on prepared baking sheets. Curve ends to form crescents. Repeat with remain dough half. 7- Cover loosly with a damp cloth; let rise in a warm place until almost doubled, 30 minutes. 8- preheat oven to 400 F. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool.

Number Of Servings:
Number Of Servings:
1 dozen
Preparation Time:
Preparation Time:
30 minutes preparation, 1 hour 40 minutes rising and resting, 15 minutes baking.
Personal Notes:
Personal Notes:
Baking tip-Knead dough very gently to keep rolls tender.

 

 

 

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