Combine:

1 c. flour
1 pkg. yeast
1 tbsp. sugar
3/4 tsp. salt
1 tbsp. shortening
1/2 c. hot tap water
3/4 c. flour
1 c. cold butter
Beaten egg

Combine flour, yeast, sugar, salt and shortening. Beat in 1/2 cup hot tap water; beat at medium speed for 2 minutes. Stir in by hand 3/4 cup flour. On lightly floured surface, knead dough for 5 minutes. Grease large bowl. Place dough in bowl, turning once; cover with towel, and let dough double in size. Punch down dough, and refrigerate for 2 hours.

Whip 1 cup cold butter.

On floured surface, roll dough into 10x15 inch rectangle. Spread 1/4 cup whipped butter on 2/3 of dough; fold as if it were a letter. Turn dough once on floured surface, roll into 10x15 inch rectangle, and spread 1/4 cup whipped butter on dough, etc. Repeat two more times. Place folded dough in plastic and place in refrigerator for 24 hours.

Roll chilled dough on lightly floured surface into 14 inch squares. Cut into fourths and cut each fourth into two triangles. Roll each triangle and shape into a crescent. Place on cookie sheet, and refrigerate for 25 minutes. Brush each croissant with beaten egg, and bake at 450 degrees for 20 minutes.