1 cup milk
1 cup butter -- softened
2/3 cup sugar
1 teaspoon salt
2 packages dry yeast
1 cup warm water
2 large egg -- lightly beaten
7 cups flour
Directions:
Heat milk until bubbles appear around edges of saucepan. Combine butter, sugar and salt. Add hot milk; stir well. Cool to lukewarm (95-100).
In small bowl, dissolve yeast in warm water. Let stand until foamy, 5 - 10 min. Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 c. 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 - 3 min.
Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth. Let rise in a warm place until doubled, about 1 hr. Punch down dough. On a floured surface, divide dough in half or quarters. Cover with a damp cloth; let rest for 10 min.
Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12" 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. Should have 24 cressies
Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 30 min. Preheat oven to 400. Brush crescents with glaze of 1 egg, beaten lightly. Bake until golden, 15 min. Cool on rack.
These will DEFINITELY happen again - after Passover!
In small bowl, dissolve yeast in warm water. Let stand until foamy, 5 - 10 min. Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 c. 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 - 3 min.
Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth. Let rise in a warm place until doubled, about 1 hr. Punch down dough. On a floured surface, divide dough in half or quarters. Cover with a damp cloth; let rest for 10 min.
Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12" 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. Should have 24 cressies
Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 30 min. Preheat oven to 400. Brush crescents with glaze of 1 egg, beaten lightly. Bake until golden, 15 min. Cool on rack.
These will DEFINITELY happen again - after Passover!
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