Prep 1 hr
Cook 12 mins
These go great smothered in butter with a stew or soup.
- 1 (1/4 ounce) package active dry yeast
- 1⁄2 cup warm water (110˚, to 115˚,)
- 1⁄2 cup warm milk (110˚, to 115˚,)
- 1⁄2 cup butter, softened
- 1⁄3 cup sugar
- 1 egg
- 3⁄4 teaspoon salt
- 4 -4 1⁄2 cups all-purpose flour
- additional butter, melted
- In a large mixing bowl, dissolve yeast in warm water.
- Add the milk, butter, sugar, egg, salt, and 2 cups flour.
- Beat on medium speed for 2 minutes.
- Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Punch the dough down.
- Turn ounto a floured surface; divide in half.
- Roll each portion into a 12-inch circle; cut each circle into 12 wedges.
- Roll up wedges from the wide end and place pointed end down 2 inches apart on greased baking sheets.
- Curve ends to form crescents.
- Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 375˚ for 12-14 minutes or until golden brown.
- Brush with melted butter.
- Remove from pans to wire racks to cool.