Croissants (mc)

Yield: 12 servings

Measure Ingredient
2 tablespoons WATER, WARM
1 pack YEAST
2 tablespoons SUGAR
1 teaspoon SALT
2 tablespoons MILK
¼ cup MILK
14 tablespoons BUTTER, SOFT
2 tablespoons WATER

Dissolve yeast in water with ½ t sugar. Mix rest of sugar with salt and 2 T milk. Set aside. In saucepan, heat ¼ c milk, 1 c water, and 2 T butter. In a bowl, mix flour, and the liquids. Knead to form soft dough, adding more flour if necessary. Place dough into greased bowl. Cover and let rise in warm place for 45-55 minutes or until doubled. On floured board, roll into 7x11 T of butter. Fold bottom third toward center, then fold top third over this part. Roll into another rectangle 14x16 third and lift bottom over this. Sprinkle with flour. Cover and chill 1 hour. Cut dough in half, crosswise, and chill 1 hour more. Remove ½ of dough. Roll into a rectangle ½ bottom third and turn down top third. Repeat with other half. Cover and chill 30 minutes. Roll dough to 9x16 lengthwise.

Cut into triangles. Roll broad side toward point to form crescents. Put on baking sheets, cover with towel. Rise 30 minutes. Brush tops with egg and water. Bake at 475F for 5 minutes. Lower heat to 400F and bake for 10 minutes. Cool briefly.

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