Croissants

2 packages active dry yeast
about 3 cups flour
1 1/4 cups milk
1 cup butter
1 egg
1 tablespoon water

1.  In large bowl, combine sugar, salt, yeast and l cup flour.  In l-quart saucepan over low heat,  heat milk until very warm (120 to 130°F.)   With mixer at low speed, beat liquid into dry ingredients until just blended.  At medium speed, beat 2 minutes, occasionally scraping bowl.  Beat in 1/2 cup flour to make thick batter; beat 2 minutes more.  Stir in about 1 cup flour to make soft dough.

2. On floured surface knead dough until smooth and elastic, about 10 minutes, adding more flour while kneading. Shape into ball; place in greased large bowl, turning over to grease top.  Cover; let rise in warm place until doubled, about l 1/2 hours.  Punch down dough; turn onto lightly floured surface; cover with a bowl; let rest 30 minutes.

3.  Roll butter between 2 sheets of waxed paper to 10" by 7" rectangle.  Turn over for even rolling; lift top sheet frequently to remove wrinkles.  Chill butter with waxed paper.

4.  On floured surface, roll dough to 18" by 9" rectangle. Remove 1 sheet of paper from butter; invert butter on 2/3 if dough, leaving 1-inch margin on 3 sides.

5.  Remove other sheet from butter.  Fold unbuttered dough over butter.  Fold buttered dough over center to make 9" by 6" rectangle.

6.  Press edges to seal.  Carefully roll layered dough to 18" by 9" rectangle: do not press edges too hard or butter may ooze out.

7.  Fold in thirds to make a 9" by 6" rectangle; sprinkle with flour; wrap; chill 1 to 2 hours.  Roll, fold and chill twice more (dough may be left overnight after final fold).

8.  Cut dough in half.  Roll one piece to 21" by 10" rectangle.  (Chill other piece.)  Cut triangles 7 inches wide at base; join ends for sixth triangle.

9.  From 7 inch base, roll up triangles.  Place, pointed tip down, on ungreased cookie sheet, 2 inches apart.

10.  Bend ends around toward pointed tip to form crescent shape. Repeat with the remaining dough.

11.  Cover croissants loosely with plastic wrap; let rise in warm place until doubled, about 1 hour.  In hot weather, set dough in refrigerator from time to time to prevent butter oozing out.  Preheat oven to 425°F.  In cup with pastry brush, beat egg and water; brush over croissants.  Bake 15 minutes or until puffed and browned.  Immediately remover croissants to cool on wire rack 10 minutes.