Butter Crescent Rolls

Directions

1In 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).

2In a small bowl dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.

3Beat yeast mixture and egg into milk mixture at a low speed.

4Beat in 2 cups of flour at low speed until smooth. Continue to beat until thick.

5Mix in enough remaining flour until dough pulls away from sides of bowl.

6On 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.

7Punch down dough. On a floured surface, divide dough in half.

8Cover with a damp cloth; let rest for 10 minutes.

9Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12 inch circle. Cut circle into 6 wedges. Starting with side opposite point, roll up each wedge. Place, point-sides down on prepared baking sheets.

10Cover with a damp cloth; let rise in a warm place until almost doubled - about 30 minutes.

11Bake in a 400 oven until golden - 15 minutes. Transfer to a wire rack to cool.