Thursday, December 9, 2010

Butter Crescents

Difficulty: ***

Ingredients:
1/2 cup of milk
1/2 cup butter, softened (1 stick)
1/2 cup granulated sugar
1/2 teaspoon salt
1 package active dry yeast
1/2 cup water (105 degrees - 115 degrees F)
1 large egg
3 1/2 to 4 cups flour
extra butter to spread on rolls

1. In saucepan, heat milk until bubbles appear around edges of pan. Add butter, sugar, and salt. Stir well. Cool to lukewarm (95 to 100 degrees F). Butter does not need to melt. Put in mixing bowl.

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. Add 2 cups flour at low speed until smooth. Continue beating until thick. Mix in enough remaining flour until dough pulls away from sides of bowl.

4. Dump dough onto a floured surface and knead 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, 1-2 hours.

5. Punch down dough. On a floured surface, divide dough in half. Cover with a damp cloth and let rest for 10 minutes.

6. Spray two cookies sheets with cooking spray. Using a floured rolling pin, roll 1 half of the dough into a twelve inch circle. Spread a layer of butter on the dough. Cut circle into 6-8 wedges. Starting on the long end, roll up each to the point. Place point down on the cookie sheet. Curve ends to form crescents. Repeat with other dough half.

7. Cover loosely with a damp cloth; let rise in a warm place for approximately 30-45 minutes.

8. Preheat oven to 400 degrees. Bake until golden - about 15 minutes. Check between 7- 10 minutes. These sometimes turn golden faster than 15 minutes and can burn. Can be covered with foil if they are too brown.

Tips:
Knead dough very gently on these. It keeps the rolls tender.
Remember not to omit the salt. Salt activates the yeast.
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