Croissants (25 servings) 1 1/2 cups butter or margarine 1/3 cup all purpose flour 2 packages active dry yeast 1/2 cup warm water (110-115 degrees) 3/4 cup milk 1/4 cup sugar 1 teaspoon salt 1 egg 3 3/4 to 4 1/4 cups all-purpose flour 1 egg yolk 1 tablespoon milk Cream butter or margarine with 1/3 cup flour. Roll butter mixture between two sheets of waxed paper in to a 12 by 6-inch rectangle. Chill at least one hour. Soften yeast in warm water. Heat 3/4 cup milk, sugar, and salt till sugar dissolves. Cool to lukewarm; turn milk mixture into a large mixing bowl. Add softened yeast and 1 egg; beat well. Stir in 2 cups of the flour;beat well. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Let rest 10 minutes. Roll into a 14 inch square. Place chilled butter mixture on one half of the dough; fold over other half and seal edges. Roll into a 12 by 12-inch rectangle and seal edges. Fold into thirds. Repeat 3 more times and chill after each rolling. fold into thirds to 12 by 7-inches. cover chill several hours or overnight. Cut dough crosswise into fourths. Roll each fourth into a 12-inch circle. Cut each circle into 12 wedges. Roll up each wedge loosely, starting from the side opposite from the point. Place on ungreased baking sheets, point down; curve ends. Cover let rise till double the size (30 to 45 minutes). Beat egg yolk with one tablespoon milk; brush on rolls. Bake in a 375 degree oven for 12 to 15 minutes. Remove from baking sheets. This recipe makes 48 rolls. It takes a long time to make, but the croissants are very good. Mr Breakfast would like to thank breakfast for this recipe. Recipe number 1544. Submitted 9/24/2005.