Croissants - cooking recipe

Ingredients

1-1/2 c. butter
3-1/3 c. sifted flour
2 pkg. active dry yeast
1/2 c. warm water
3/4 c. plus 1 Tbsp. milk, scalded
1/4 c. sugar
1 tsp. salt
1 egg, beaten
1 egg yolk

Preparation

Cream butter with 1/3 cup flour.
Chill and roll out between 2 sheets of waxed paper into an oblong shape measuring 12 inches by 6 inches. Chill until ready to use.
Use very warm water (105\u00b0 to 115\u00b0). Sprinkle yeast into water.
Let stand for a few minutes, then stir to dissolve.