Butter Cream Crescents Recipe
Ingredients
1 yeast cake
3 tablespoons sugar
1 egg, slightly beaten
3 tablespoons butter, broken into bits
1 1/3 cups flour
1/3 teaspoon salt
1/3 cup warm milk
Directions
Mash yeast, and add 1 tablespoon sugar.
Let set until liquified.
Add remaining 2 tablespoons sugar, egg and butter.
Add flour and salt alternately with milk.
Mix with a knife, and set aside to double in bulk.
Punch down and knead slightly, adding more flour if necessary.
Roll to 1/4-inch thickness and as nearly round as possible.
Cut into 12 pie-shaped wedges.
Starting at the broad end of the triangle, roll each piece down to the point.
Place on a slightly greased tin, cover, and allow to rise.
Bake at 400° for 20 minutes.
Let set until liquified.
Add remaining 2 tablespoons sugar, egg and butter.
Add flour and salt alternately with milk.
Mix with a knife, and set aside to double in bulk.
Punch down and knead slightly, adding more flour if necessary.
Roll to 1/4-inch thickness and as nearly round as possible.
Cut into 12 pie-shaped wedges.
Starting at the broad end of the triangle, roll each piece down to the point.
Place on a slightly greased tin, cover, and allow to rise.
Bake at 400° for 20 minutes.
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