Croissants

Cream butter with 1/3 cup flour. Roll mixture between waxed paper to 12×6 inch rectangle. Chill 1 hour or longer. Soften yeast in 1/2 cup warm water. Heat 3/4 cup milk, sugar, and 1 tsp. salt until the sugar dissolves. Cool to lukewarm and turn into bowl. Add yeast mixture and 1 egg and beat. Stir in 2 cups flour & beat. Stir in as much of remaining flour as you can mix in with spoon. Knead in enough of remaining flour to make a moderately soft dough. Knead till smooth and elastic. Let rest 10 minutes. Roll to 14-inch square, Place chilled butter on half of dough. Fold over other half & seal edges. Roll to 21×12 inch rectangle & seal edges. Fold into thirds & chill. Roll to 21 x 12 inch rectangle, seal edges, fold into thirds and chill and roll three more times. Chill several hours or overnight in between rolls.

Roll 1/4 of dough into 12 inch circle. Cut into 12 wedges, roll each up starting from wide edge. Place on ungreased baking sheet, point down and curve edges. Cover & let rise till double. Beat egg yolk with 1 Tbsp. milk. Brush on rolls. Bake at 375° for 12-15 minutes.