Butter Crescents

Linda's Kitchen's Note:

This came from an old Land O Lakes cookbook, they are really tender and tasty! The original recipe says it makes a dozen but I've found that it easily makes 16 nice size crescents. If you make 12 they are more like croissants.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Yield: 16 rolls

• ½ cup milk
• ½ cup butter , softened
• 1⁄3; cup granulated sugar
• ½ teaspoon salt
• 1 (¼ ounce) package active dry yeast
• ½ cup warm water (105-115 degrees F.)
• 1 large egg , lightly beaten
• 3 ½-4 cups all-purpose flour
• 1 large egg , lightly beaten for glazing

Directions:

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 degrees F).
2. In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.
3. Beat yeast mixture and one 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.
4. On a floured surface, knead dough very gently until smooth and elastic, 2 to 3 minutes. (I use my Kitchen-aid mixer for this). 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 8 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.
7. Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 30 minutes.
8. Preheat oven to 400 degrees F. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool.