Buttery Croissants

• 1-1/2 cups butter, softened
• 1/3 cup all-purpose flour
• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm 2% milk (110u0b0 to 115u0b0)
• 1/4 cup sugar
• 1 large egg
• 1 teaspoon salt
• 3-1/2 to 3-3/4 cups all-purpose flour

1. In a small bowl, beat butter and flour until combined; spread into a 12x6-in. rectangle on a piece of waxed paper. Cover with another piece of waxed paper; refrigerate for at least 1 hour.
2. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
3. Roll dough into a 14-in. square. Remove top sheet of waxed paper from butter; invert onto half of dough. Remove waxed paper. Fold dough over butter; seal edges.
4. Roll into a 20x12-in. rectangle. Fold into thirds. Repeat rolling and folding twice. (If butter softens, chill after folding.) Wrap in plastic; refrigerate overnight.
5. Unwrap dough. On a lightly floured surface, roll into a 25x20-in. rectangle. Cut into 5-in. squares. Cut each square diagonally in half, forming two triangles.
6. Roll up triangles from the wide end; place 2 in. apart with point down on ungreased
7. . Curve ends down to form crescent shape. Cover and let rise until doubled, about 45 minutes.
8. Bake at 375u0b0 for 12-14 minutes or until golden brown. Remove to wire racks. Serve warm.

butter, flour, active dry yeast, warm water, milk, sugar, egg, salt, flour

Taken from www.tasteofhome.com/recipes/buttery-croissants/ (may not work)