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French Croissants

makes 18

1 cup milk 
1 Tbs. oil
1 Tbs. sugar
1/2 tsp. salt
1 (2 Tsp.) package dry active yeast
1/4 cup warm water (105 to 115 degrees)
2 3/4 to 3 cups flour
1 cup ( pound) butter, softened

1 egg yolk
1 tsp. milk

Heat milk, oil, sugar, and salt in a large saucepan; cool to lukewarm.
In a large bowl, dissolve yeast in warm water. 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 and oil top of dough. Cover; let rise in a warm place until doubled in bulk (about 45 minutes).

Punch down the dough. Roll out on floured surface to form a rectangle about 1/4 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. Chill 30 minutes.

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 un-greased 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 425 degrees 15 minutes, or until brown. Remove from baking sheet and cool on wire rack.

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