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Butter Crescents
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
135 minutes
Soft and delicate yeast rolls made with milk, butter, and eggs, shaped beautifully like crescents for an extra special touch.
Ingredients:
  • 0.5 cup butter, softened
  • 0.33333334326744 cup white sugar
  • 1 (.25 ounce) package active dry yeast
  • 0.5 cup warm water (110 degrees F/45 degrees C)
  • 3.5 cups all-purpose flour
  • 1 egg, beaten
Instructions:
  • In a small saucepan, gently warm the milk until bubbles form at the edges, then remove from heat. Stir in the butter, sugar, and salt. Allow the mixture to cool until lukewarm. In a small bowl, dissolve the yeast in warm water and let it stand for about 10 minutes until creamy.
  • Combine the milk and yeast mixtures in a large bowl. Add 1 egg and mix well. Gradually add 1 cup of flour at a time until the dough comes together. Transfer the dough onto a lightly floured surface and knead for about 8 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until it doubles in volume, approximately 1 hour.
  • Gently press out the dough and place it on a lightly floured surface. Separate the dough into two equal portions and shape them into rounds. Cover and allow to rest for 10 minutes.
  • Flatten each dough half with a floured rolling pin into a 12-inch circle. Cut each circle into 6 wedges, then roll them up towards the point to form crescents. Bend the ends inward and place them point side down on lightly greased baking sheets. Cover and let them rise until doubled, approximately 30 minutes. While waiting, preheat the oven to 400 degrees F (200 degrees C).
  • Coat rolls with a shiny layer of beaten egg, then bake in a preheated oven for 12 to 15 minutes until beautifully golden.

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