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1
In large bowl, sprinkle yeast and 1 tsp. sugar over warm water; stir until dissolved.
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2
Add milk, salt, egg, 1/2 c. melted butter, 1/4 c. sugar and 2 c. flour.
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3
Using mixer at low speed, beat until well blended.
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4
Increase speed to medium;
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5
beat 2 minutes.
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6
Stir in enough additional flour to make a soft dough. Turn out dough onto lightly floured surface.
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7
Knead until smooth and elastic.
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8
About 5 minutes.
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9
Place in large greased
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10
bowl, turning over dough so that top is greased.
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11
Cover with towel and let rise in warm place until doubled, about 1 hour.
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12
Punch down dough.
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13
Divide dough in half.
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14
Cover and let rest 10 minutes.
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15
On lightly floured surface with floured rolling pin, roll out each half into a 12 inch circle.
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16
Brush both circles with 3 Tbsp. melted butter.
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17
Cut each circle into 12 wedges.
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18
Roll up each wedge, starting at the wide end.
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19
Place rolled wedges, points down, 2 inches apart, on greased large baking sheets.
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20
Curve the ends gently to form crescents.
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21
Brush tops of crescents with extra melted butter.
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22
Cover and let rise until doubled, about 30 minutes.
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23
Bake in 350 degree oven 15 minutes or until crescents are golden brown and sound hollow when tapped.
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24
Immediately remove from baking sheets.
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25
Serve warm.
