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Prep Time: 60 Minutes Cook Time: 12 Minutes |
Ready In: 72 Minutes Servings: 7 |
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These go great smothered in butter with a stew or soup. Ingredients:
1 (1/4 ounce) package active dry yeast |
1/2 cup warm water |
1/2 cup warm milk |
1/2 cup butter, softened |
1/3 cup sugar |
1 egg |
3/4 teaspoon salt |
4 -4 1/2 cups all-purpose flour |
additional butter, melted |
Directions:
1. In a large mixing bowl, dissolve yeast in warm water.
2. Add the milk, butter, sugar, egg, salt, and 2 cups flour.
3. Beat on medium speed for 2 minutes.
4. Stir in enough remaining flour to form a soft dough.
5. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
6. Place in a greased bowl, turning once to grease top.
7. Cover and let rise in a warm place until doubled, about 1 hour.
8. Punch the dough down.
9. Turn ounto a floured surface; divide in half.
10. Roll each portion into a 12-inch circle; cut each circle into 12 wedges.
11. Roll up wedges from the wide end and place pointed end down 2 inches apart on greased baking sheets.
12. Curve ends to form crescents.
13. Cover and let rise in a warm place until doubled, about 30 minutes.
14. Bake at 375˚ for 12-14 minutes or until golden brown.
15. Brush with melted butter.
16. Remove from pans to wire racks to cool.
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