3 c. flour
1 tsp. salt
1/4 c. butter
1 pkg. yeast
1 egg, well beaten with 1/2 c. milk

Sift dry ingredients. Add butter, softened to room temperature and work with fingers until crumbly. Add yeast, dissolved in 1/2 cup warm water. Add egg and milk mixture. Mix well. Cover bowl well and let stand in refrigerator at least 3 to 4 hours before using. For best results, refrigerate overnight. Dough remains fresh 3 to 4 days in summer and longer in winter.

Method for Shaping Croissants:

Using floured rolling pin, roll out all dough into a rectangle 1/4-inch thick on a floured board. Shred 1/2 cube of cold butter on dough. Press butter into dough to center of dough and bring the other edge of dough to center also. Fold once again. This is called a French turn. After second turn, roll out once more and make another French turn. Wrap and refrigerate for at least 30 minutes.

When ready to use, roll out again. Don't re-roll. Roll dough into a rectangle and cut in 5-inch squares. Cut each square diagonally, making triangles. Starting at wider edge, roll up each triangle. Place 2-inches apart, pointing tips down to form crescent. Brush tops with 1 egg mixed with 1 tablespoon milk. Let rise at room temperature until very light, about 2 to 2-1/2 hours.

Bake in 375°F oven until very lightly browned. Watch closely as the Croissants will burn easily.

Makes 2 dozen.