French Croissants

True croissants are almost as rich as pastry. Serve them for breakfast in Continental fashion or with coffee as an afternoon or evening treat.
Put in a mixing bowl
1 cup lukewarm milk
1 tablespoon dry yeast
Let stand 5 minutes. Stir. Add
1 tablespoon sugar
1 teaspoon salt
1 tablespoon soft butter or margarine
1 cup all-purpose or bread flour
Beat thoroughly. Mix in 1 cup flour
Put the dough into a ball. Cover the mixing board with 1/2 cup flour
Turn out the dough, rolling it lightly in the flour. Cover with bowl and let "rest" for 5 minutes. Knead the dough. Place in a greased bowl, cover and let rise until doubles in bulk (about 1 hour). Punch down, cover and chill 1 hour longer. Cream or wash 1 cup butter or margarine
Put the ball of dough on a slightly floured cloth or board and roll into a rectangle 1/4 inch thick. Spread with 4 tablespoons of the butter and fold from the ends toward the center, making three layers. Turn a quarter way round, pat, roll out as before and again spread with 4 tablespoons butter. Repeat twice. Chill at least 2 hours. Divide the dough in half. Shape like Crescent Rolls or shape half in crescents and chill the other half to make into a coffee cake or cheese squares for another meal.
Place on a cooky sheet. Chill 20 minutes. Bake 10 minutes at 400° F. Decrease the heat to 350°F. and bake 20 minutes longer. Makes 24 crescents or 12 crescents and 1 coffee cake.