1 1/2 c. butter, softened
1/4 c. flour
3/4 c. milk
2 tbsp. sugar
1 tsp. salt
1/2 c. warm water (105-115 degrees)
2 pkg. dry yeast
3 c. flour
1 egg yolk
1 tbsp. milk

With spoon, beat butter and 1/4 cup flour until smooth. Spread on wax paper (on wet cookie sheet) in a rectangle 12 x 6 inches. Refrigerate. heat milk; stir in sugar, salt to dissolve. Cool to lukewarm. With thermometer check temperature of water. Sprinkle with yeast; stir to dissolve. With spoon, beat in milk mixture and 3 cups flour until smooth.

Turn on lightly floured pastry cloth; knead until smooth. Let rise, covered; in warm place, 85 degrees, free from draft until double 1 hour. Refrigerate 1/2 hour.

On lightly floured pastry cloth, with stockinette, covered rolling pin, roll into 14 x 14 inch rectangle. Place butter mixture on half of dough; remove paper. Fold other half over butter; pinch edges to seal. With fold at right, roll from center to 20 x 8 inches. From shortside, fold dough in thirds, making three layers; seal edges; chill 1 hour wrapped in foil. With fold at left; roll 20 x 8 inches; fold. Chill 1/2 hour. Repeat. Chill overnight.

Next day roll, fold twice. Chill 1/2 hour between. Then chill 1 hour longer. To shape: Cut dough into 4 equal parts. On a lightly floured pastry cloth, roll each into a 12 inch circle. Cut each circle into 6 wedges. Roll up beginning at wide end. Form into crescent. Place up beginning at wide end. Form into crescent. Place point side down, 2 inches apart on brown paper on cookie sheet. Cover; let rise in warm place; 85 degrees, free from draft until double, 1 hour. Heat oven to 425 degrees. Brush with beater yolk and milk mixture. Bake 5 minutes, reduce oven to 375 degrees bake 10 minutes; until croissants are puffed and brown. Cool on rack for 10 minutes. Makes 24.