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Croissants
1 c milk
1 tbs butter
1 tbs sugar
1 tsp salt
1 package dry yeast
1/4 c warm water
2 1/2 c unbleached flour
1 c cold butter

Combine milk, 1 tbs of butter, sugar and salt in a small saucepan and bring to a boil over high heat. Immediately remove from heat and let cool to room temperature. In the meantime, dissolve the yeast in the water and add it to the milk. Mix with flour until dough is elastic. It will still be sticky. Place in a bowl, cover and let rise until doubled in bulk, about 1 1/2 hours. Place in refrigerator and chill for 30 minutes. Meanwhile, soften the remaining cold butter by pounding with a rolling pin. Roll the dough on a floured board to form a 1/4-inch thick rectangle. Spread the butter over 2/3 of the rectangle closest to you. Fold the unbuttered third over the center third. Then fold the bottom 1/3 over the doubled portion. Turn dough ¼ turn. Roll it again into a1/4-inch thick rectangle. Fold again in thirds. Cover the dough and place in the refrigerator for 2 hours. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more. Then roll the dough to 1/4-inch thickness again. Cut the dough into 3-inch squares and cut the squares on the diagonal to form two triangles. Roll each triangle beginning with the wide side, then shape the rolls into crescents. Chill for 30 minutes in the refrigerator before baking. Preheat oven to 400F. Bake for 10minutes. Reduce heat to 350F and continue to bake another 15 minutes.
Recipe featured in Bread Daily on 9/15/01.