Croissants

1 Cup Milk
1 Tablespoon Butter
1 Tablespoon Sugar
1 Teaspoon Salt
1 Package Dry yeast
1/4 Cup Warm water
2-1/2 Cup Unbleached flour
1 Cup Butter; cold
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COMBINE MILK, first amount of butter, sugar and salt in a small pot and 
bring to a boil over high heat. Immediately remove from the heat and let 
stand to room temperature. In the meantime, dissolve the yeast in the water 
and add it to the milk. Place the liquid in a mixer and add the flour. Using 
the dough hook, mix until the dough is elastic. It will be sticky. Place in 
a bowl, cover and let rise until double in bulk, about 1 1/2 hours. Place in 
refrigerator and chill for 30 minutes. Meanwhile, soften the remaining cold 
butter by pounding with a rolling pin. Roll the dough on a floured board to 
form a 1/4-inch thick rectangle. Spread the butter over 2/3 of the rectangle 
closest to you. Fold the unbuttered third over the center third. Then fold 
the bottom 1/3 over the doubled portion. Swing the dough around a quarter 
turn, that is, bring east to south. Roll it again into a 1/4-inch thick 
oblong. Fold again in thirds. Cover the dough and place in the refrigerator 
for 2 hours. When the dough is chilled, remove from the refrigerator and 
repeat the folding and turning twice more. Then roll the dough to 1/4-inch 
thickness again. Cut the dough into 3-inch squares and cut the squares on 
the bias to form two triangles. Roll each triangle beginning with the wide 
side, then shape the rolls into crescents. Chill for 30 minutes in the 
refrigerator before baking. Preheat oven to 400F. Bake for 10 minutes. 
Reduce heat to 350F and continue to bake another 15 minutes.
        
Servings: 12
Home Cookin (Bread Recipe: