Melt-In-Your-Mouth Butter Crescent Rolls - milk

Method

• In a saucepan, heat milk til bubbles form around the edges of the pan.
• Do not bring to a boil.
• Combine butter, sugar and salt in medium-sized bowl.
• Add hot milk and stir well.
• Cool to lukewarm.
• (95-100 degrees.
• ).
• In small bowl, dissolve yeast in warm water.
• Let stand til foamy, about 5-10 minutes.
• Beat yeast mixture and egg mixture into milk mixture in large bowl at low speed.
• Beat in 2 cups flour at low speed until smooth.
• Continue beating until thick.
• Mix in enough remaining flour til dough pulls away from the sides of the bowl.
• On a floured surface, knead dough very gently until smooth and elastic, about 2 to 3 minutes.
• Place in a large greased bowl and turn to coat.
• Cover loosely with damp cloth.
• Let rise in warm place til doubled, about 1 hour.
• Punch down dough.
• On a floured surface, divide dough in half.
• Cover with a damp towel and let rest for 10 minutes.
• Grease 2 baking sheets.
• Using a floured rolling pin, roll one half of dough into a 12" circle, and cut circle into 6 wedges like a pizza.
• Starting at wide end, roll up each wedge.
• Place point-sides down onto baking sheets.
• Curve ends to form crescents.
• Repeat with remaining dough.
• Cover loosely with a damp towel and let rise til almost doubled, about 30 minutes.
• Brush crescents with glaze.
• Bake in 400 degree oven til golden, about 15 minutes.
• Cool on wire rack.
• Serve warm, though.