3/4 cup + 2 tbsp warm milk (70 to 80 degrees)
1/4 cup warm water (70 to 80 degrees)
1 egg
6 tbsp butter, softened, divided
3 cups bread flour
2 tbsp sugar
1 tsp salt
2 tsp active dry yeast
Place the milk, water, egg, 4 tablespoons of the butter, flour, sugar, salt, and yeast in the bread machine according to the manufacturer's directions. Select the dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.).
When the cycle is completed, turn dough onto a lightly floured surface and roll into a 12-inch circle. Melt the remaining 2 tablespoons of the butter and brush over the dough's surface. Cut the circle into 12 wedges. Roll up the wedges starting at the wide ends and place pointed side down, 2-inches apart, on greased baking sheets. Curve the dough to form crescent shapes.
Cover crescents loosely and set in a warm place until doubled in size, approximately 20 minutes. Bake at 375 degrees for 17 to 20 minutes. Remove to wire racks to cool.
Yield: 1 dozen rolls.
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