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A crescent-shaped bread, often eaten simply with butter or sliced in half and topped with cheese, meat, and/or peppers for a sandwich.


  • 4 cups flour
  • 1 Tbsp sugar
  • 1 package instant dry yeast 
  • 1 cup milk, lukewarm
  • 1/4 cup butter, melted
  • 3 Tbsp sour cream 
  • 1 tsp salt
  • 2 Tbsp butter for brushing
  • 1 egg yolk for egg wash


  1. In a large bowl measure out the flour with the 1/2 cup scoop-and-sweep method .
  2. Whisk together the flour, sugar and the instant dry yeast.
  3. Add the lukewarm milk, melted butter, sour cream and the salt. [Add the salt last, because it can inhibit the yeast action.]
  4. Combine ingredients; the dough will be firm but not stiff.
  5. Kneed the dough until smooth and elastic. 
  6. Shape the dough into a ball and cover with the bowl.
  7. Let the dough rise until it doubles in size.
  8. Meanwhile line 2 baking sheets with parchment and lightly brush with butter.
  9. When the dough has doubled in size, divide into two equal parts.
  10. Roll the first dough to a 32 inch X 8 inch rectangle. 
  11. Cut into 8 squares. 
  12. Repeat with the remaining dough. You now have 16 squares. 
  13. Place a square on the board and with a rolling pin stretch the 4 inch square to a 5 inch by 5 inch square.
  14. Turn the square on its end; you now have a fat diamond shape.
  15. Stretch out the closest corner with the rolling pin.
  16. Roll it up starting from the top and curve it into a crescent.
  17. Place on a greased baking sheet.
  18. Repeat the same procedure with the rest of the squares.
  19. Brush the tops with melted butter.
  20. Let crescents rise until doubled in size.
  21. Then glaze the tops with egg wash.
  22. Preheat oven to 400F.
  23. When the oven temperature is at 400F, place the crescents in the oven and bake until light golden brown.
  24. These are best fresh; eat them on the same day.

Notes: Don’t use bread flour, instead use all purpose flour.