I know you can buy a can of whack crescents (the kind you whack on the counter ;) ), but these are really, really worth the little bit of effort. Plus, my hubby's food allergies keep him from eating anything that has to be whacked on a counter before baking. This recipe more than makes up for the inconvenience, though.
From my friend Amy, who is expecting her number 8!
Amy's Butter Crescents
Makes 16 rolls.
1/2 cup milk
1/2 cup butter
1/3 cup sugar
1/2 teaspoon salt
2 1/4 Tablespoon yeast
1/2 cup warm water
4 cups all purpose flour
In a saucepan, heat milk until bubbles appear around the edges of the pan. Add butter, sugar, and salt, and stir off heat until combined. Cool to lukewarm.
Dissolve yeast in warm water; let stand until foamy. Beat yeast and egg into milk mixture. Mix in 2 cups of flour until thick. Mix enough flour until dough pulls away from sides of pan. Knead very gently until smooth and elastic, 2-3 minutes. Place dough in a large greased bowl and cover loosely. Let rise 1 hour, then punch down and divide in two.
Let divided dough rest 10 minutes. Roll dough into an circle and then cut (like a pizza) into 8 wedges. Roll up from the wide edge first, then form into a crescent. Repeat with remaining dough. Cover rolls and let them rise in a warm place for 30 minutes. Bake at 350° for 12 minutes.