|Active dry yeast||1|
|Warm water||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs), scalded|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Butter||1 Cup (16 tbs)|
Soften yeast in the warm water.
Combine the sugar, salt, and scalded milk in a large bowl; stir until sugar is dissolved.
Cool to lukewarm.
Beat in 1/2 cup of the flour.
Stir in the yeast, then beat in remaining flour.
Turn dough onto a lightly floured surface and let rest 5 to 10 minutes.
Knead until dough is smooth and elastic.
Form into a ball and put into a greased deep bowl.
Turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled, about 1 hour.
When doubled, chill dough 2 hours.
Cream butter until softened.
Turn chilled dough onto a lightly floured surface; roll into a 1/4 inch thick rectangle.
Spread surface with 1/4 cup creamed butter and fold dough from each end over center, making three layers.
Turn a quarter of the way around.
Repeat rolling, spreading with butter, folding and turning three more times.
Chill dough 2 hours or longer.
Divide dough into halves.
Roll each half on a lightly floured surface into a round, 1/4 inch thick.
Cut each round into 12 wedge-shaped pieces.
Roll up each piece beginning at outer edge.
Place with points underneath on baking sheets covered with brown paper.
Curve into crescents.
Chill 20 minutes.
Brush tops lightly with cream.
Bake at 400°F 15 minutes; reduce oven temperature to 350°F and continue baking 15 minutes longer, or until golden brown.