Croissants

Directions

1. 1
   Mix egg yolk with 1 tablespoon milk and set aside.
2. 2
   Cream margarine and 1/3 cup flour.
3. 3
   Roll between 2 sheets wax paper to a 12-inch rectangle.
4. 4
   Chill 1 hour.
5. 5
   Soften yeast in water.
6. 6
   Heat milk, sugar and salt until sugar dissolves.
7. 7
   Cool.
8. 8
   Add 2 cups flour and 1 egg; stir in.
9. 9
   Stir in rest of flour.
10. 10
    Knead 8 to 10 minutes.
11. 11
    Let rest 10 minutes.
12. 12
    Roll dough to 14-inch square. Place chilled margarine on half of dough.
13. 13
    Fold over and seal. Roll 21 x 12-inch rectangle.
14. 14
    Seal edges and chill.
15. 15
    Fold in thirds, roll into 21 x 12-inch rectangle and chill.
16. 16
    Fold and chill twice more.
17. 17
    Fold in thirds to 12 x 7-inch.
18. 18
    Cut crosswise into fourths.
19. 19
    Roll to 12-inch circle.
20. 20
    Cut into 12 wedges.
21. 21
    Roll loosely.
22. 22
    Place on ungreased sheet.
23. 23
    Let rise 30 to 45 minutes. Brush with yolk and milk mixture.
24. 24
    Bake at 375° for 12 to 15 minutes.