BUTTER CRESCENTS (CRESCENT ROLLS)

1/2 cup milk
1 stick (1/2 cup) butter, softened
1/3 cup granulated sugar
1/2 teaspoon salt
1 pack active dry yeast
1/2 cup warm water (105-115 degrees f)
1 large egg, lightly beaten
4 cups (up to) all purpose flour, divided use
1 large egg, lightly beaten (for the glaze)

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 F).

In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until foamy, 5 to 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 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.

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

Preheat oven to 400 degrees F.

Brush crescents with glaze.

Bake until golden, 15 minutes. Transfer to a wire rack to cool.

Source: Great American Home Baking Cards