Butter Crescents - cooking recipe

Ingredients

1/2 c. milk
1/2 c. butter
1/3 c. sugar
3/4 tsp. salt
1 pkg. active dry yeast
1/2 c. warm water (110~ to 115~)
1 egg, beaten
4 c. sifted flour

Preparation

Scald milk
and pour over butter, sugar and salt.
Cool to lukewarm.
Sprinkle
yeast on warm water; stir to dissolve. Add egg, yeast\tand
2\tcups flour to milk mixture.
Beat with mixer at\tlow
speed
until
smooth,
about 1 minute.
Beat at medium speed until thick, about 2 minutes.
Add enough remaining flour and mix with spoon until dough leaves sides of bowl. Turn onto lightly
floured
board and knead gently.
Put into greased bowl and
invert
to grease top of dough.
Cover with clean towel
and let rise in warm place until doubled, about 1 hour.
Turn
dough onto
board; divide in half; cover and let rest 10 minutes.
Roll each half to make a 12-inch circle; cut each circle in
12 wedges.
Roll
up each wedge from wide end and put pointed end down on greased baking sheets (you'll need 2).
Curve ends slightly to make crescents.
Cover with towel. Let rise
until doubled,
about 30 minutes.
Bake in hot 400\u00b0 oven for 15 minutes. Makes 24 crescents.