Ingredients: |
Ingredients: ½ cup milk ½ cup butter, softened ⅓ cup granulated sugar ½ tsp. salt 1 pkg. active dry yeast ½ cup warm water 1 large egg, lightly beaten 3½ - 4 cups flour
Glaze: 1 large egg, lightly beaten
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Directions: |
Directions:Heat milk until bubbles appear. Combine butter, sugar and salt. Add hot milk; stir well. Cool to lukewarm 95ºF-100ºF. In a separate bowl, dissolve yeast in warm water, let stand until foamy, 5 to 10 minutes. Beat yeast mixture and egg into milk together. Beat in 2 cups of flour at low speed until smooth. Mix in remaining flour until dough pulls away from sides of bowl. On floured surface, knead dough until smooth and elastic, 2 to 3 minutes. Place in greased bowl, turning to coat. Cover loosely with damp cloth; let rise in a warm place until doubled. Punch down dough. On floured surface, divide dough in half. Cover with a damp cloth; let rest 10 minutes. Grease 2 baking sheets. Using a floured rolling pin, roll dough half into12" 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. Cover loosely with damp cloth; let rise in a warm place until almost doubled, 30 minutes. Preheat oven to 400ºF. Brush crescents with a glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool. |