Yield: 1 Servings
|1 pack||Compressed or active dry|
|¼ cup||Warm water (105 to 115)|
|2¾||To 3 cups all-purpose flour|
|1 cup||(1/2 pound) butter,|
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 ⅜ 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 ⅛ 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, 1½ 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.