Recipe - Easy Croissants

1 cup Warm milk
1 teaspoon Sugar
1 tablespoon Yeast
1 cup Flour
Three fourths cup Milk, room temperature
1 One half teaspoon Salt
One fourth cup Sugar
1 Egg, beaten
One half cup Butter melted and cooled
4 cup Flour
1 cup Cold butter
1 Egg, beaten with cold water

Stir warm milk and sugar together. Add yeast. Let stand 10 minutes. Stir
well. Add flour; beat well. Add milk, sugar and egg. Beat until smooth.
Add butter; beat and set aside. In a large mixing bowl, place the 4 cups of
flour and the chilled butter. Cut butter into flour until pieces are the
size of beans (not too small). Pour the liquid batter into the flour
mixture; stir until moistened. Cover the bowl with plastic wrap.
Refrigerate for at least 4 hours or overnight. Remove from refrigerator.
Press into a compact ball on a floured board and divide into 4 parts. Roll
each into a circle 12" or 16". Cut each circle into 6 or 8 pieshaped
wedges. For each croissant roll a wedge towards the point. Shape into a
crescent and place on ungreased baking sheet. Let rise at room temperature
until doubled. (May take 2 hours or more). Brush each with egg beaten with
cold water. Preheat oven to 400 F. Place croissants in oven. Lower
temperature to 350 F and bake for 15 20 minutes until golden. Makes 24
32.

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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini