1 pkg. yeast
1 c. warm water, 110 degrees
1 tsp. granulated sugar
3 c. bread flour
1/2 tsp. salt
1 c. sweet butter
1 egg

Dissolve yeast in one cup warm water. Stir in sugar. Combine flour, salt, 1/4 cup sweet butter and yeast mixture in bowl. Mix by machine or knead by hand until smooth dough. Place on board, covered with a slightly wet towel and let rest for 25 minutes.

Roll dough, using some flour into a large rectangle shape. Place remaining 3/4 cups sweet butter on top of dough smooth and evenly. Fold dough in thirds from narrow end. Chill dough for one hour. Repeat above procedure by rolling and folding the dough. Let dough chill and rest for 1 hour.

Roll dough on floured surface to 1/4 inch thickness. Cut into squares of about 4 inches. Cut each square diagonally. Brush with beaten egg. Roll each pieces from the wide side into a croissant shape. Let rise in warm place for 30 to 45 minutes. Brush with egg wash. Bake at 425 degrees for 15 minutes or until golden brown.