Croissants (kh)

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       Title: Croissants (Kh)
  Categories: Breads
       Yield: 1 servings
 
       1 c  Milk
       1 tb Oil
       1 tb Sugar
     1/2 ts Salt
       1 pk Compressed or active dry
            Yeast
     1/4 c  Warm water (105 to 115)
   2 3/4    To 3 cups all-purpose flour
       1 c  (1/2 pound) butter,
            Softened
       1    Egg yolk
       1 tb Milk
 
   Heat 1 cup milk, oil, sugar, and salt in a saucepan; cool to lukewanm.
   Dissolve yeast in warm water in a large bowl. Add milk mixture and 1
   cup flour; beat until smooth. Stir in enough remaining flour to make
   a soft dough. Turn dough onto a floured surface; continue to work in
   flour until dough can be kneaded. Knead until smooth and elastic
   (about 5 minutes). Shape dough into a ball and place in an oiled
   bowl; turn to oil top of dough. Cover; let rise in a warm place until
   double in bulk (about 45 minutes). Punch dough down. Roll out on
   floured surface to form a rectangle about l/4 inch thick. Cut butter
   in slices (just soft enough to spread but not melted). Spread over
   center one-third section of rectangle. Fold each extending side of
   butter, pressing together the open edges to seal. Roll out again
   until rectangle is 3/8 inch thick. Turn dough occasionally, flouring
   surface lightly to prevent sticking. Fold in thirds again to make a
   squarish rectangle. Roll dough and fold again in the same manner.
   Wrap dough in waxed paper or foil; chill 30 minutes. If at any time
   dough oozes butter and becomes sticky while rolling, chill until
   butter is more firm. Roll and fold again 2 more times exactly as
   directed before. Chill dough again another 30 minutes. Roll dough
   into a rectangle about 1/8 inch thick. Cut into strips 6 inches wide.
   Cut triangles out of each strip to measure about 6x8x6 inches. Roll
   up each triangle of dough from a 6-inch edge, pinching tip to seal.
   Shape each roll into a crescent. Place, point down, 1 1/2 inches
   apart on ungreased baking sheet. Cover; let rise until double in bulk
   (30 to 45 minutes). Brush each roll with mixture of egg yolk and 1
   tablespoon milk. Bake at 425F 15 minutes, or until brown. Remove from
   baking sheet and cool on wire rack. Serve warm.
 
 MMMMM