Crescents

30 Minutes preparation, 1 hour 40 minutes rising and resting, 15 minutes baking

Makes 1 dozen crescents

1/2 cup milk
1/2 cup butter or margarine, softened
1/3 cup granulated sugar
1/2 teaspoon salt
1 package active dry yeast
1/2 cup warm water (105-115 degrees F.)
1 large egg, lightly beaten
3 1/2-4 cups all-purpose flour

1. 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 degrees F.)

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

3. 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.

4. 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.

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

6. Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12-inch circle. Cut circle into 6 wedges. Start 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.

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

8. Preheat oven to 400 degrees. Brush crescents with a glaze of one large egg, lightly beaten. Bake until golden, 15 minutes. Transfer to a wire rack to cool.

Just a note: These take a while to make but are absolutely worth it!