2 cup Bread flour
2 tablespoon Sugar
1/4 teaspoon Salt
1/4 cup Butter;or margarine — softened
1 tablespoon Milk
1 Egg yolk — plus water to
measure 3/4 cup 1 teaspoon Active dry yeast
Butter; or margarine — melted
Place ingredients, except melted butter, in inner pot in order listed; le= t stand 5 minutes. Use DOUGH setting; press START. Dough will be complet= ed in 1 hour 15 minutes. Remove dough from inner pot and place in greased= bowl, turning to coat evenly. Cover and let rest in warm, draft-free pl= ace, 20-30 minutes.
Punch down dough. On floured surface, roll dough to 10-inch round; brus= h with melted butter. Cut into 10 wedges. Roll up each wedge, starting a= t wide end; press points. Place, point-side down, on greased baking sheet= and shape into crescents. Brush with remaining butter. Cover and let ri= se in warm, draft-free place, 20-30 minutes. Bake in 375-degree oven for = 8-10 minutes, or until golden brown.
(MM’d by Nancy Hagfors – N.HAGFORS on GEnie; GXDB48A on Prodigy)