Recipe: Butter Cresents (from Great American Home Baking)

You are in luck, I happen to have those cards! Sorry I couldn't post it sooner, but here you go.

BUTTER CRESENTS

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'F)
1 large egg
3 1/2 to 4 cups all purpose flour
Glaze: 1 large egg, slightly 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 lukewarm (95-100 degrees F).

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

Grease two baking sheets.

Using a floured rolling pin, roll 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 cresents. Repeat with remaining dough half. Cover cresents loosely with a damp cloth; let rise in warm place until almost doubled, 30 minutes.

Preheat oven to 400 degrees F. Brush cresents with glaze.

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