Butter Crescents - cooking recipe

Ingredients

1 pkg. active dry yeast
1 tsp. sugar
1/2 c. warm water, 105 to 115 degrees
1/2 c. milk
1/2 tsp. salt
1 egg
1/2 c. butter or regular margarine, melted
1/4 c. sugar
4 1/4 to 4 3/4 c. sifted flour
3 Tbsp. butter or regular margarine, melted

Preparation

In large bowl, sprinkle yeast and 1 tsp. sugar over warm water; stir until dissolved.
Add milk, salt, egg, 1/2 c. melted butter, 1/4 c. sugar and 2 c. flour.
Using mixer at low speed, beat until well blended.
Increase speed to medium;
beat 2 minutes.
Stir in enough additional flour to make a soft dough. Turn out dough onto lightly floured surface.
Knead until smooth and elastic.
About 5 minutes.
Place in large greased
bowl, turning over dough so that top is greased.
Cover with towel and let rise in warm place until doubled, about 1 hour.
Punch down dough.
Divide dough in half.
Cover and let rest 10 minutes.
On lightly floured surface with floured rolling pin, roll out each half into a 12 inch circle.
Brush both circles with 3 Tbsp. melted butter.
Cut each circle into 12 wedges.
Roll up each wedge, starting at the wide end.
Place rolled wedges, points down, 2 inches apart, on greased large baking sheets.
Curve the ends gently to form crescents.
Brush tops of crescents with extra melted butter.
Cover and let rise until doubled, about 30 minutes.
Bake in 350 degree oven 15 minutes or until crescents are golden brown and sound hollow when tapped.
Immediately remove from baking sheets.
Serve warm.
Makes 24 crescents.