A crescent-shaped bread, often eaten simply with butter or sliced in half and topped with cheese, meat, and/or peppers for a sandwich.
- 4 cups flour
- 1 Tbsp sugar
- 1 package instant dry yeast
- 1 cup milk, lukewarm
- 1/4 cup butter, melted
- 3 Tbsp sour cream
- 1 tsp salt
- 2 Tbsp butter for brushing
- 1 egg yolk for egg wash
- In a large bowl measure out the flour with the 1/2 cup scoop-and-sweep method .
- Whisk together the flour, sugar and the instant dry yeast.
- Add the lukewarm milk, melted butter, sour cream and the salt. [Add the salt last, because it can inhibit the yeast action.]
- Combine ingredients; the dough will be firm but not stiff.
- Kneed the dough until smooth and elastic.
- Shape the dough into a ball and cover with the bowl.
- Let the dough rise until it doubles in size.
- Meanwhile line 2 baking sheets with parchment and lightly brush with butter.
- When the dough has doubled in size, divide into two equal parts.
- Roll the first dough to a 32 inch X 8 inch rectangle.
- Cut into 8 squares.
- Repeat with the remaining dough. You now have 16 squares.
- Place a square on the board and with a rolling pin stretch the 4 inch square to a 5 inch by 5 inch square.
- Turn the square on its end; you now have a fat diamond shape.
- Stretch out the closest corner with the rolling pin.
- Roll it up starting from the top and curve it into a crescent.
- Place on a greased baking sheet.
- Repeat the same procedure with the rest of the squares.
- Brush the tops with melted butter.
- Let crescents rise until doubled in size.
- Then glaze the tops with egg wash.
- Preheat oven to 400F.
- When the oven temperature is at 400F, place the crescents in the oven and bake until light golden brown.
- These are best fresh; eat them on the same day.
Notes: Don’t use bread flour, instead use all purpose flour.