Soften 1 package active dry yeast in 1/2 cup warm water (110 to 115 degrees F.). If using compressed yeast, soften 1 cake in 1 1/4 cups lukewarm water (80 to 85 degrees F.). Let yeast stand 5 to 10 minutes.

Meanwhile scald 1 cup milk. Pour in large bowl and stir in:

1 tbsp. sugar
1 tsp. salt

Cool to lukewarm. Stir softened yeast and add estimated 3 cups flour (use enough flour to make soft dough). Turn into a lightly floured surface and knead until smooth and elastic. Hold to dough in one hand and beat at least 100 times against the pastry board.

Select a deep bowl (just large to allow dough to double). Warm the bowl or rinse in hot water and dry. Then butter bowl inside lightly. Shape dough into a small ball and place into bowl.

Grease the surface of the ball of dough lightly by turning it in the bottom of the bowl. Turn the greased side up. Cover with waxed paper and towel. Let rise in a warm (80 degree F.) place until double. Punch down in center with fist, fold sides in toward center, turn ball smooth side up and set aside. (Cover and let it rise again if hard wheat flour was used). Omit this rising if using soft wheat flour.

Place into a large bowl of cold water or ice (cubes or chipped).

3/4 c. butter

Work butter with hands. Break it into small portions and squeeze in water about 20 times or until butter is pliable and waxy. Remove and wipe away excess water. Divide into 3 equal portions. Wrap each in wax paper and chill in refrigerator until firm.

On a lightly floured surface, roll dough into rectangle 1/4 to 1/2 inch thick. Dot the center third of rolled dough with one portion of butter. Cut into small pieces.

Cover butter with right hand third of dough. Fold left hand third under butter section. Gently press down with rolling pin and seal the three open edges. Wrap dough in waxed paper and chill 30 minutes.

Remove dough from refrigerator and place on lightly floured surface with butter section near top, narrow width toward you. Turn one quarter way around to have open edge away from you and rolled to original size. Repeat twice the procedure for folding, sealing and chilling - using second and third portions of butter. Each time place on floured surface. Turn and roll as directed.

Butter a baking sheet lightly. Place dough on floured surface and cut into halves. Roll each piece into a round shape 1/4 inch thick. Cut each into 12 pie shape wedges. Roll up beginning at wide end. Fasten by brushing tip with part of mixture of: 1 egg yolk slightly beaten, 1 tablespoon milk.

Place rolls on baking sheet with points down. Curve into crescents. Cover lightly, with towel. Let rise in a warm place about 1 hour or until doubled. Brush with remaining egg mixture and bake at 425 degrees 15 to 20 minutes or until golden brown. Makes 24 crescent rolls.