Butter Crescents

Ingredients:

1/2 cup milk

1/2 cup (1 stick) butter, softened

1/3 cup granulated sugar

1/2 teaspoon salt

1 package active dry yeast

1/2 cup warm water (105-115 degrees)

2 large eggs, lightly beaten & divided

3 1/2 cups all-purpose flour

Directions:

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.

In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 minutes.

Beat yeast mixture and 1 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 smooth and elastic, 2-3 minutes. Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, about 1 hour.

Punch dough down. 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-sides down, on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half.

Cover loosely with a damp cloth; let rise in a warm place until almost doubled, about 30 minutes.

Brush crescents with remaining egg. Bake at 400 degrees for 15 minutes. Transfer to a wire rack to cool.