Buttery Crescents

In a large mixing bowl, dissolve yeast in warm water.

Add the milk, butter, sugar, egg, salt and 2 cups flour.

Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top.

Cover and let rise in a warm place until doubled, about 1 hour.

Punch the dough down. Turn onto a floured surface; divide in half.

Roll each portion into a 12-in. circle; cut each circle into 12 wedges.

Roll up wedges from the wie end and place pointed end down 2 in. apart on greased baked sheets.

Curve ends to form crescents.

Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 375°F for 12-14 minutes or until golden brown.

Brush with melted butter.

Remove from pans to wire racks to cool.

YIELD: 2 dozen