| Warm, tender and flaky. |
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| 24 servings |
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[1]
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2
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packages
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active dry yeast
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[2]
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1/2
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cup
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lukewarm water
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[3]
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4
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cups
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all-purpose flour
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[4]
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1
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tablespoon
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sugar
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[5]
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1
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teaspoon
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salt
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[6]
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1 1/2
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cups
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milk
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[7]
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3
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sticks
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butter
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[8]
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1
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egg
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[9]
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2
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tablespoons
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water
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1. Add water and yeast to mixing bowl; let stand 5 minutes.
2. Stir until dissolved and add 1 cup of flour; mix until ball of dough.
3. Cover and let rise 1 hour.
4. In separate mixing bowl, mix remaining flour, sugar and salt.
5. Add milk and mix until ball of dough.
6. Knead both dough balls together until smooth, return to one bowl, cover and let stand 15 minutes.
7. Turn dough onto floured board and roll into rectangle 1/2 inch thick, making length of dough three times the width.
8. Spread butter, soft at room temperature, over two-thirds.
9. Fold third without butter over center third and last third over first fold.
10. Turn, roll into rectangle same as original size and repeat folds.
11. Refrigerate 6 to 12 hours.
12. Preheat over to 400° and spray baking sheets with non-stick oil.
13. Return to floured board and roll into rectangle same as original size.
14. Turn, roll into rectangle same as original size and repeat folds.
15. Roll until 1/4 inch thick and cut into triangles.
16. Form into crescent-shaped pieces.
17. Beat egg and water; brush over dough.
18. Bake for 5 minutes in over preheated to 400° F.
19. Reduce heat to 350° F and continue baking for 15 more minutes
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