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1
In a saucepan, heat milk until bubbles appear around edges of pan.
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2
Combine butter, sugar, and salt.
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3
Add hot milk; stir well.
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4
Cool to lukewarm (95-100 degrees F).
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5
In a small bowl, dissolve yeast in warm water.
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6
Let stand until foamy, 5 to 10 minutes.
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7
Beat yeast mixture and one egg into milk mixture at low speed.
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8
Beat in 2 cups of flour at low speed until smooth.
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9
Continue beating until thick.
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10
Mix in enough remaining flour until dough pulls away from sides of bowl.
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11
On a floured surface, knead dough very gently until smooth and elastic, 2 to 3 minutes.
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12
(I use my Kitchen-aid mixer for this).
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13
Place in a large greased bowl, turning to coat.
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14
Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour.
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15
Punch down dough.
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16
On a floured surface, divide dough in half.
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17
Cover with a damp cloth; let rest for 10 minutes.
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18
Grease 2 baking sheets.
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19
Using a floured rolling pin, roll 1 dough half into a 12-inch circle.
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20
Cut circle into 8 wedges.
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21
Starting at side opposite point, roll up each wedge.
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22
Place, point-sides down, on prepared baking sheets.
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23
Curve ends to form crescents.
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24
Repeat with remaining dough half.
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25
Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 30 minutes.
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26
Preheat oven to 400 degrees F. Brush crescents with glaze.
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27
Bake until golden, 15 minutes.
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28
Transfer to a wire rack to cool.
