1 pkg. dry yeast
1 tsp. sugar
1 c. lukewarm water
4 c. flour
1 tsp. salt
2 tbsp. butter
1 egg, beaten
3/4 c. butter
1 beaten egg plus 1 tbsp. water

Grease 2 baking sheets. Stir yeast and sugar into water, let stand 10 minutes. Stir salt into flour and add 2 tablespoons butter. Add yeast and egg and work dough together. Turn out onto a floured board and knead until smooth and elastic. Roll into an 8x20 inch rectangle. Brush top two-thirds of rectangle with 1/4 cup butter. Fold bottom third up then top third down on top of bottom third, press edges with rolling pin to seal. Give the dough a quarter turn and repeat twice more. (If the dough becomes difficult to handle, cover with plastic and let rest in the refrigerator 20 minutes between rollings.)

Cover with plastic and set in refrigerator 30 minutes. Repeat the rolling and folding 3 more times without adding fat. Chill in the refrigerator 20 minutes. Roll the dough into a 12x18 inch rectangle. Cut the dough into 6 squares and each square in half to make 2 triangles.

Brush each triangle with egg/water mixture and roll up starting with the large end and finishing with the tip underneath. Curve into a crescent shape and place on greased sheet. Brush with egg wash and let rise about 30 minutes. Bake 20 minutes in a 425 degree oven until golden brown. Cool on a rack.