Butter Crescent


These came out well and the Cinnamon butter mixture I made to go with them tasted great together!

1/2 c milk
1/2 c butter , softened
1/3 c granulated sugar
1/2 teaspoon salt
1 package active dry yeast
1/2 cup warm water (105-115 F)
1 large egg, lightly beaten
3 1/2 -4 c all purpose flour

Glaze
1 large egg, lightly beaten

1 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 F).

2 In a small bowl , dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.

3 Beat yeast mixture and egg into milk mixture 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 loosely 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-sides down, on prepared baking sheets. Repeat with remaining dough half.

7 Cover loosely 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 minuets. Transfer to a wire rack to cool.

Cinnamon butter
1/2 stick of butter
1 tablespoon of granulated sugar
1/2 teaspoon of Cinnamon
Cream the butter and the add sugar and cinnamon.

Spread over crescents before eating !

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