Buttery Croissants

These go great smothered in butter with a stew or soup.

• Ready In: 1 hr 12 mins
• Yields: 2 dozen

Ingredients

• 1 (1/4ounce) package active dry yeast
• 1⁄2 cup warm water (110˚, to 115˚,)
• 1⁄2 cup  warm milk (110˚, to 115˚,)
• 1⁄2 cup butter, softened
• 1⁄3 cup sugar
• 1  egg
• 3⁄4 teaspoon salt
• 4 -4 1⁄2 cups all-purpose flour
•  additional butter, melted

Directions

1. In a large mixing bowl, dissolve yeast in warm water.
2. Add the milk, butter, sugar, egg, salt, and 2 cups flour.
3. Beat on medium speed for 2 minutes.
4. Stir in enough remaining flour to form a soft dough.
5. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
6. Place in a greased bowl, turning once to grease top.
7. Cover and let rise in a warm place until doubled, about 1 hour.
8. Punch the dough down.
9. Turn ounto a floured surface; divide in half.
10. Roll each portion into a 12-inch circle; cut each circle into 12 wedges.
11. Roll up wedges from the wide end and place pointed end down 2 inches apart on greased baking sheets.
12. Curve ends to form crescents.
13. Cover and let rise in a warm place until doubled, about 30 minutes.
14. Bake at 375˚ for 12-14 minutes or until golden brown.
15. Brush with melted butter.
16. Remove from pans to wire racks to cool.