BUTTER CRESCENTS

1/2 cup milk 1 (.25 ounce) pkg. active dry

1 egg yeast

1/2 cup butter, softened 1/2 cu[ warm water (110°)

1/3p cup white sugar

1/2 tsp salt 3 1/2 cup all purpose flour

Preheat oven to 400°.1) Warm the milk in a small saucepan

until bubbles form at the edges; remove from heat. Mix in the

butter, sugar and salt.. Let cool until lukewarm. In a small bowl

dissolve yeast in warm water. Let stand until creamy, about 10

minutes, 2) In a large bowl, combine milk and yeast

mixtures. Stir in 1 egg. Beat in flour 1cup at a time until dough

pulls together. Turn onto a lightly floured surface, and knead

until smooth and elastic; about 8 minutes. Lightly oil a large bowl,

place the dough in the bowl, and turn to coat. Cover with a damp

cloth, and let rise in a warm place until doubled in volume. about

1 hour. 3). Deflate the dough, and turn it out onto onto a lightly

floured surface. Divide the dough into two equal pieces, and form

into rounds. Cover and let rest 10 minutes. 4) Using a floured

rolling pin, roll each dough half into a 12 inch circle, Cut each circle

into 6 wedges. Roll each wedge up towards the point, Bend ends

inward to form crecents and place point side down on lightly greased

baking sheets. Cover, and let rise until doubled, about 30 minutes.

Brush rolls with beaten egg, and bake for 12 to 15 minutes in the

preheated oven, or until golden brown.