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1/2 cup milk
2 eggs
1/4 cup butter or margarine, cut up
3 cups bread flour
3 tablespoons sugar
3/4 teaspoon salt
1 1/4 teaspoons active dry yeast or bread machine yeast
2 tablespoons melted butter
Add all the ingredients except the melted butter to a 1 1/2 or 2 pound machine according to the manufacturer's directions. Select dough cycle.
Remove dough when cycle is complete. Punch down, cover and let rest for 10 minutes. Divide the dough in 2. Roll each into a 12 inch circle on a lightly floured surface. Brush each circle with half of the melted butter. Cut each circle into 8 wedges with a pizza cutter.
Loosely roll the wide end of each wedge toward the point.
Place point side down, 2 - 3 inches apart on lightly greased baking sheets.
Cover and let rise in a warm place for 30 to 40 minutes or until nearly double.
Bake in a 375 degree F oven for 8- 10 minutes or until golden.
Remove from baking sheets; cool on wire racks.
Makes 16 crescent rolls.
Carol
Grouse Ridge B&B
In the historic Gold Canyon Highlands,
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