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1
In saucepan heat milk until bubbles appear around edges.
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2
Combine butter, sugar, and salt.
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3
Stir well.
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4
Cool to Luke warm.
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5
In small bowl dissolve yeast in warm water.
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6
Let stand until foamy.
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7
About ten min.
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8
Beat yeast mixture and egg into milk mixture at low speed.
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9
Beat in 2 cups of flour at low speed until smooth.
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10
Continue adding in flour until dough pulls away from sides of bowl.
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11
On floured surface knead dough very gently until smooth.
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12
Place in large greased bowl turning to coat.
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13
Cover loosely with damp towel and let rise in a warm spot until doubled in size.
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14
About an hour.
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15
Punch down dough.
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16
On floured surface divide dough in half.
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17
Cover with damp towel and let rose ten min.
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18
Grease 2 baking sheets .
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19
using floured rolling pin, roll one dough half into a 12 inch circle.
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20
Cut into 6 wedges.
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21
Starting at side opposite the point roll up each wedge.
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22
Place point side down on prepared sheets.
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23
Curve edges to form crescents.
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24
Repeat with other half of dough.
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25
Cover loosely with damp towel let rise 30 min.
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26
Preheat oven to 400F.
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27
Brush crescents with a lightly beaten egg.
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28
Bake for 15 min.
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29
Transfer to wire rack.
