|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (About 110 Degrees Fahrenheit)|
|Warm milk||3⁄4 Cup (12 tbs) (About 110 Degrees Fahrenheit)|
|All-purpose flour||3 1⁄2 Cup (56 tbs), unsifted|
|Butter||1⁄2 Pound (1 Cup, At Room Temperature)|
|Egg yolk||1 , beaten with 1 tablespoon milk|
In a large bowl, dissolve yeast in water.
Stir in milk, sugar, and salt.
Beat in about 2 1/2 cups of the flour to make a soft dough.
Turn dough onto a floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 2 hours).
Punch dough down; knead briefly on a lightly floured board to release air.
Roll on floured board to form a large rectangle about 1/4 inch thick.
Cut butter into slices (it should be just soft enough to spread on a firm bread, but not meltingly soft) and arrange slices in center 1/3 section of dough rectangle.
Fold each extending side over butter, pressing the open edges together to seal.
Roll out again on floured board until rectangle is about 3/8 inch thick.
If at any time dough oozes butter and becomes sticky while you're rolling it, refrigerate until butter is firmer.
While rolling, turn dough over occasionally, flouring board lightly to prevent sticking.
Fold in thirds again to make a squarish rectangle.
Roll dough and fold again the same way.
Wrap dough in clear plastic wrap and refrigerate for 15 to 30 minutes.
Roll and fold again 2 more times exactly as directed before.
Refrigerate wrapped dough again, for 15 to 30 minutes.
Roll dough into a rectangle that is 1/8 inch thick.
Cut in triangles approximately 6 inches at base and 8 inches on 2 remaining sides.
Roll up each triangle of dough from 6-inch edge, pinching tip securely to middle section of roll.
Shape each roll into a crescent (tighter than a half-circle) and, with sealed point down, place on an ungreased baking sheet about 1 1/2 inches apart all around.
Cover and let rise in a warm place until almost doubled (about 2 hours).
Brush each gently with egg yolk-milk mixture.
Bake in a 375° oven for 25 minutes or until golden brown.
Serve hot, or let cool on racks.
Freeze to store.
Makes about 18 croissants.
To duplicate the French style, bake croissants 5 to 7 minutes longer€”croissants served in Paris are usually a deep brown.
To partially bake croissants for final baking later, bake in a 375° oven for 18 minutes.
Let cool on racks, package airtight, and keep in refrigerator.
Just before serving, complete the baking in a 375° oven for 12 to 15 minutes or until rolls are golden brown.