Butter Crescents

½ c milk (2% or whole)
½ c unsalted butter, softened
½ c granulated sugar
½ tsp salt
1 pkg (2¼ tsp) yeast
½ c warm water (105-115°)
1 large egg, lightly beaten
3½-4 c all-purpose flour

Glaze
1 large egg, lightly beaten

Total time: 30 minutes prep; 1 hour 40 minutes rising & resting; 15 minutes baking.

In a saucepan, heat milk until bubbles appear around edges of pan. Combine butter, sugar, and salt. Add hot milk; stir well. Cool to lukewarm (95-100°F).

In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 minutes.

Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 c of flour at low speed until smooth. Continue beating until thick. Mix in enough remaining flour until dough pulls away from sides of bowl.

On a floured surface, knead dough very gently until smooth and elastic, 2-3 minutes. Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled (1 hour).

Punch down dough. On a floured surface, divide dough in half. Cover with a damp cloth; let rest for 10 minutes.

Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12-inch circle. Cut circle into 6 wedges. Starting at side opposite point, roll up each wedge. Place, point-sides down, on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half.

Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 30 minutes. Brush crescents with glaze.

Bake at 400° for 15 minutes until golden. Transfer to a wire rack to cool.

Makes 1 dozen crescents

Kathy's tips
Kneading: Knead dough very gently to keep rolls tender.

Put the dough (it's sticky) on a floured surface, sprinkle some of the flour in the middle, and using closed hands, roll the dough into the middle with your knuckles, slowly working the flour in, keeping doing until the dough is no longer sticky and you have used as much of the required amount of flour as possible.

The definition in the book reads: Heavy doughs, such as those for yeast-risen pastries, are kneaded until they are smooth and elastic. To knead, turn out the dough onto a lightly floured surface and fold the dough in half, then push against it with the heel of your hand. Turn and press, then sprinkle lightly with flour if the dough is sticky. Knead for the specified time, or until dough springs back lightly.

Yeast: If you like making pastries or bread that uses yeast, use a thermometer. Too high temperatures (above 120°) will kill yeast while too low temps won’t allow yeast to grow. Best range is around 105-115°. I’ve used a meat thermometer in the past, but finally got a yeast thermometer, which is more accurate.

Pastry: When making pastry, use unsalted butter. Salt hides the flavor and the pastry will taste very different. Also, use 2% or whole milk since skim milk will also change the flavor.

Source
Great American Home Baking