MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butter Crescents
Categories: Breads
Yield: 6 Servings

1/2 c Milk
1/4 lb Butter; softened
1/3 c Granulated sugar
1/2 ts Salt
1 pk Active dry yeast
1/2 c Warm water (105-115 F)
1 lg Egg; lightly beaten
3 1/2 up to
4 c All purpose flour
GLAZE:
1 lg Egg; lightly beaten

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 ).

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

Beat yeast mixture and egg into milk mixture at low speed. Beat
in 2 cups 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 to 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.

Preheat oven to 400 degrees. Brush crescents with glaze. Bake
until golden, 15 minutes. Transfer to a wire rack to cool.

Recipe from: "Great American Home Baking" cards

Source: a collection of my mother's (Judy Hosey) recipe box

Glen Hosey

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buttermilk Crescents
Categories: Bread
Yield: 12 Servings

3 1/4 c Flour
2 tb Sugar
1 ts Salt
1/8 ts Baking soda
1 pk Yeast
1/2 c Buttermilk
1/2 c Water
1/4 c Melted butter

Combine 1 cup flour, sugar, salt, soda and yeast. Heat milk, water and
butter to 130 F. Add to dry mix and beat 2 minutes at medium speed.
Add 1/2 cup flour and beat at high speed for 2 minutes. Add enough
flour to make a soft dough. Knead till smooth and elastic. Raise in a
greased covered bowl till doubled in size. Roll into 2 - 12" rounds
and cut into 12 pieces. Roll each piece into a crescent shape and
place on a baking sheet point down. Let rise till doubled. Bake at
350 F for about 15 to 20 minutes or until golden in color.

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Cheers

Jim


... Noah's Log, Day 39: roast unicorn is delicious!

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