Side Pannel
Butter Crescents
Ingredients List
- 1/2 c Milk
- 1 Stick 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 -(up to)
- 4 c All purpose flour
Directions
GLAZE
1 lg 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 degrees).
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. 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. 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. 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. Brush crescents with glaze. Bake until
golden, 15 minutes. Transfer to a wire rack to cool.
FROM "GREAT AMERICAN HOME
BAKING" CARDS
1 lg 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 degrees).
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. 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. 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. 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. Brush crescents with glaze. Bake until
golden, 15 minutes. Transfer to a wire rack to cool.
FROM "GREAT AMERICAN HOME
BAKING" CARDS
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