for family meals :
comes from Recipes in The Mail
and was submitted by Rita Fay.
(.25 ounce) package active dry yeast
1/2 cup warm water (110ºF / 45ºC)
1/2 cup milk
1/2 cup butter, softened
1/3 cup white sugar
1/2 teaspoon salt
3 1/2 cups all-purpose flour
1 egg, beaten
the milk in a small saucepan until it bubbles,
then remove from heat. Mix in the butter, sugar
and salt. Let cool until lukewarm. In a small
bowl, dissolve yeast in warm water. Let stand
until creamy, about 10 minutes.
a large bowl, combine milk and yeast mixtures.
Stir in egg. Beat in flour 1 cup at a time until
dough pulls together. When the dough has pulled
together, turn it out onto a lightly floured
surface and knead until smooth and elastic,
about 8 minutes. Lightly oil a large bowl, place
the dough in the bowl and turn to coat. Cover
with a damp cloth and let rise in a warm place
until doubled in volume, about 1 hour.
the dough and turn it out onto a lightly floured
surface. Divide the dough into two equal pieces
and form into rounds. Cover and let rest 10
a floured rolling pin, roll each dough half
into a 12 inch circle. Cut each circle into
6 wedges. Roll each wedge up towards the point.
Bend ends inward to form crescents and place
point side down on lightly greased baking sheets.
Cover and let rise until doubled, about 30 minutes.
Meanwhile, preheat oven to 400ºF (200ºC).
rolls with beaten egg and bake in preheated
oven until golden brown, about 15 minutes.