Croissants 

1 1/2    Cups  Butter -- Cold 
3          Cups  Plain Flour  
1 1/2     Cups  Plain Flour 
1          Package  Active Dry Yeast 
    1 1/4    Cups  Milk    
     1/4   Cup  Sugar 
    1/2     Teaspoon  Salt
   1         Egg     
     1/4   Cup  Plain Flour
   1          Egg 
   1         Tablespoon  Water or Milk

Cut Butter into 1/2 - inch slices.
stir Butter Slices into the 3 Cups Flour until well coated and Separated; Chill;
Combine the 1 1/2 Cups of Flour and the Yeast.
Heat and stir Milk,Sugar, and Salt until warm (120` to 130`degrees).
Add to the Flour-Yeast  Mixture along with 1 Egg.
Beat with Mixer on Low for 30 seconds, scraping bowl constantly.
Beat on High  for 3 minutes.
Using a spoon, Stir in the Chilled-Butter Mixture until Flour is well moistened.
(Butter will stay in large pieces).
Sprinkle  a surface with the 1/4-1/2 cup of Flour.
Turn dough out onto Floured surface.
With Floured Hands very Gently Knead Dough  8 times.
With a well Floured Rolling Pin , Roll Dough into a 21x12inch rectangle
(Sprinkle Surface with enough Flour to prevent sticking,if neccesary).
Fold Dough Cross-wise into thirds to form a 12x7-inch rectangle. Wrap loosely
; Place in Freezer for 20-30 minutes ( or refridgerator for 1 1/2 hours)
or until dough is firm but not excessively stiff.  
On a Floured Surface, Roll again into a 21x12inch rectangle.
Fold into thirds again and give Dough a Quarter-Turn; Roll, Fold, and Turn Twice more,
Flouring Surface as needed ( it is not neccesary to freeze Dough between rolling Times).
Place Dough in a Plastic Bag; Seal, Leaving enough room for expansion.
pposite POINT. Repeat rolling, cutting, and shaping with the remaining 3 portions of Dough.
  Place Rolls on an Ungreased Baking Sheet, POINTS DOWN; CURVE ENDS.
Cover and let Rise till almost double ( about 1 Hour). 
Beat 1 Egg with Water or Milk; Brush Lightly over Rolls.
Bake in a 375`F. degree oven for about 15 minutes or until golden brown.
Remove from baking sheets;
Cool.
Makes 16 .
Yield:   "16 Croissants"