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Cooking time: 15 minutes
Heat milk in saucepan until bubbly. Combine butter, sugar and salt. Add hot milk, stir well. Cool to lukewarm (95-100 degrees).
In small bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes. Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 cups of flour at low speed until smooth. Continue beating until thick. Mix in enough remaining flour until dough pulls away from sides of bowl.
On floured surface, knead dough gently until smooth and elastic, 2 to 3 minutes. Place in large greased bowl, turn to coat. Cover loosely with a damp cloth; let rise in warm place until doubled (1 hour). Punch down dough.
On floured surface, divide dough in half. Let rise for 10 minutes. Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12 inch circle. Cut circle into 6 wedges. Starting at side opposite point, roll up each wedge. Place point-sides down, on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half. Cover loosely with damp cloth; let rise in warm place until almost doubled (30 minutes). Preheat oven to 400 degrees. Brush crescents with glaze. Bake until golden, 15 minutes. Put on wire rack.
Makes: 1 dozen
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