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Gahb Butter Crescents

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  • 1/2 c Milk
  • 1/2 c Butter; softened
  • 1/3 c Granulated sugar
  • 1/2 ts Salt
  • 1 pk Active dry yeast
  • 1/2 c Warm water; 105-115 degrees
  • 1 lg Egg; lightly beaten
  • 3 1/2 c All-purpose flour; to 4 cups
  • 1 lg Egg; lightly beaten


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). In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes. 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. 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. Punch down dough. On a floured surface, divide dough in half. Cover with a damp cloth; let rest for 10 minutes. 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. Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 30 minutes. Preheat oven to 400 degrees. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool.
Baking Tips: Knead dough very gently to keep rolls tender.
NOTES : My Mother sent this. It's a sample recipe from Great American Home Baking. Recipe by: Great American Home Baking
Posted to recipelu-digest Volume 01 Number 512 by "Valerie Whittle" <> on Jan 13, 1998