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| Croissants ~ Croissants (crescents) a classic French roll ~ takes a little practice, but are enjoyed by all. 1 cup milk 1 tbsp oil 1 tbsp sugar ½ tsp salt 1 package dry active yeast ¼ cup warm water (105° - 115° F.) 2 3/4 to 3 cups all purpose flour 1 cup (½ pound) butter, softened 1 egg yolk 1 tbsp milk 1. Heat 1 cup milk, oil, sugar, and salt in a saucepan; cool to lukewarm. 2. Dissolve yeast in warm water in a large bowl. Add milk mixture and 1 cup flour; beat until smooth. Stir in enough remaining flour to make a soft dough. 3. Turn dough onto a floured surface; continue to work in flour until dough can be kneaded. Knead until smooth and elastic (about 5 minutes). 4. Shape dough into a ball and place in an oiled bowl; turn to oil top of dough. Cover; let rise in a warm place until doubled in bulk (about 45 minutes). 5. Punch down the dough. Roll out on floured surface to form a rectangle about ¼ inch thick. 6. Cut butter in slices (just soft enough to spread but not melted). Spread over center one-third section of rectangle. Fold each extending side of butter, pressing together the open edges to seal. Roll out again until rectangle is 3/8 inch thick. Turn dough occasionally, flouring surface lightly to prevent sticking. Fold in thirds again to make a squarish rectangle. Roll dough and fold again in the same manner. Wrap dough in waxed paper or foil; chill 30 minutes. If at any time dough oozes butter and becomes sticky while rolling, chill until butter is more firm. 7. Roll and fold again 2 more times exactly as directed before. Chill dough again another 30 minutes. 8. Roll dough into a rectangle about 1/8 inch thick. Cut into strips 6 inches wide. Cut triangles out of each strip to measure about 6x8x6 inches. Roll up each triangle of dough from a 6-inch edge, pinching tip to seal. Shape each roll into a crescent. Place, point down, 1½ inches apart on un-greased baking sheet. 9. Cover; let rise until double in bulk (30 to 45 minutes). 10. Bake at 425° F. for 15 minutes, or until brown. Remove from baking sheet and cool on wire rack. Serve warm. About 1½ dozen croissants |