Butterscotch Crescent Rolls

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Butterscotch Crescent Rolls

Ingredients:

1 package of dry yeast
¼ cup warm water (105 to 115 degrees)
¼ cup sugar
1 teaspoon salt
¼ cup butter or margarine, softened
1 egg, beaten
¾ cup milk, scaleded
About 3 cups all purpose flour melted butter or margarine

Directions:

Dissolve yeast in warm water in a large bowl. Add sugar, salt, butter, egg, milk, and 1 ½ cups four; beat at low speed with an electric mixer until smooth. Stir in enough remaining flour to make a soft dough.

Place dough in a greased bowl; turn to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, until doubled in bulk.

Punch down dough; turn out onto a lightly floured surface. Divide dough in half; cover one portion. Roll remaining half into a 10-inch circle. Cut into 8 wedges; roll each wedge tightly, beginning a wide end. Seal points. Place rolls on a greased baking sheet, point side down’ curve into crescent shapes. Repeat procedure with remaining dough.

Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Bake at 400 degrees for 8 to 10 minutes or until lightly browned. Brush rolls with melted butter. Yield 16 rolls.

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