Croissants

                        The classic French crescent shaped roll

                    2 pkg.fast acting yeast

                    2 cups milk

             4 cups pastry or all purpose flour                                                               

                    1 Tbsp.sugar

                    1/2 tsp.salt

                     3/4 lb. butter, salt free

            Combine first five ingredients and follow instant method. Roll out the dough into a long rectangle about 1/2 inch thick and spread the butter on top. Fold one third of the dough over the center third and fold the remaining third on top to make three layers. Turn the folded dough so that the open ends face you Roll out the dough, fold over as before, and turn. Chill the dough for several hours or overnight. When ready to use, roll out the dough, fold and turn. Repeat making 2 more turns and chill the dough for 1 hour. Roll out the dough 1/8 inch thick and cut into 6-inch squares. Cut each square diagonally, making 2 triangles from each. Start with the longest side of the triangle, roll loosely to form a cylinder thicker at the center than the ends. Shape the rolls into crescents and put them on lightly floured baking sheets. Cover the roll with a dry towel and let them rise in a warm place for about 1 hour or until they double in bulk. Brush the croissants with dorure (egg yolk mixed with milk) and bake them in a hot oven (400 F.) for 5 minutes. Reduce the temperature to moderate (350 F.) and bake for another 15-20 minutes, or until they are golden brown.