Buttery Crescents

1 pkg (1/4 oz) active dry yeast
1/2 cup warm water (110-115 F)
1/2 cup warm milk (110-115 F)
1/2 cup butter, softened
1/3 cup sugar
1 egg
3/4 tsp salt
4 to 4 1/2 cups flour
additional butter, melted

In a large mixing bowl, dissolve the yeast in warm water. Add the milk, butter, sugar, egg, salt, and 2 cups of flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a flour surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down. Turn onto a floured surface. Divide in half. Roll each portion into a 12 inch circle. Cut each circle into 12 wedges. Roll up the wedges from the wide end and place pointed end down 2 inches apart on a greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375 F. for 12-14 minutes or until golden brown. Brush with melted butter. Remove from the pans to wire racks to cool.
Yield: 2 dozen

Taste Of Home - recipe by Kevin Weeks