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The Cutting Board

Butter Crescents


Baked goods

1/2 c. milk
1/2 c. (1 stick) butter, softened
1/3 c. granualted sugar
1/2 tsp. salt
1 pkg. active dry yeast
1/2 c. warm water (105-115 degrees)
1 large egg, lightly beaten
3 1/2 to 4 c. all-purpose flour

1 large 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 luke warm (95-100 degrees). In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 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 cmooth and elastic, 2 to 3 times. Place in a large greased bowl, turning to coat. cover loosely with a damp cloth; let rise in a warm place until doubled (about 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" circle. Cut circle into 6 wedges. Starting at side opposite point, roll up each wedge. Place, point side down, on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half. Cover loosely with damp cloth; let rise in a warm place until doubled (about 30 minutes). Preheat oven to 400 degrees. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool.


1 dozen