Croissants

Directions

1. 1
   Dissolve the yeast in the milk.
2. 2
   Sift together the flour and salt and stir in the yeast mixture.
3. 3
   Knead until smooth and elastic.
4. 4
   Place the dough in a greased bowl, grease the top of the dough and let rise in a warm place (85F) until doubled in bulk.
5. 5
   Roll the dough out in a long strip, dot with bits of the butter and fold into thirds.
6. 6
   Turn so that an open edge is nearest.
7. 7
   Pat and roll into another long strip, fold into thirds, wrap in wax paper and chill well.
8. 8
   Roll the chilled dough out and fold the ends to the center.
9. 9
   Fold again as above, wrap and refrigerate.
10. 10
    Remove and repeat the process a fourth time.
11. 11
    The last time, roll the dough out a little thinner (about 1/8 inch) but do not fold.
12. 12
    Cut into triangles and brush 1 tip of each with beaten egg yolk mixed with a little water.
13. 13
    Roll from the wide end to the tip, pressing to seal.
14. 14
    Shape into half-moons.
15. 15
    Place on well-buttered cookie sheets, cover with wax paper and let rise until doubled in bulk.
16. 16
    Brush the tops with beaten egg yolk and bake in a preheated 425F oven 20 to 25 minutes.
17. 17
    Serve hot or cold.