CLASSIC CROISSANTS

Ingredients

3 to 3 1/2 cups all purpose flour

1/3 corn starch

2 tbsp sugar

1 envelope rapidrise yeast

1 tsp salt

1 cup milk

1/4 butter or margarine

1 large egg

1 cup butter or margarine ( very cold)

Egg Glaze:

1 egg, beaten with

1 tsp water

Directions

1. Combine 1 cup flour, corn starch, sugar, undissolved yeast, and salt in a large mixer bowl with whip attachment in place.
2. Heat milk and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
3. Add egg and 1 cup flour; beat 2 minutes at high speed. Switch to dough hook attachment. Stir in enough remaining flour to make a soft dough. Continue mixing on low speed for 6 to 8 minutes or hand knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
4. Cover; let rest 10 minutes.
5. On lightly floured surface, roll dough to 16 x 12-inch rectangle. Using a cheese grater shred one third (5 Tbsp) of cold butter on center third of dough; fold ends over butter pressing edges to seal butter in. Turn dough one quarter turn. Repeat rolling, arranging butter, folding and turning procedure twice more.
6. Cover with plastic wrap; refrigerate for 2 hours.(Dough may be held in refrigerator overnight or frozen.)
7. Divide dough in half. On a lightly floured surface roll each half to a 16-inch circle. Cut each into 8 pie-shaped wedges. Roll up each wedge, beginning at wide end.
8. Place, points down, on 2 non-stick baking sheets. Curve ends to form crescents. Brush with Egg Glaze. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
9. Bake at 425°F for 12 to 15 minutes or until deep golden brown on top. Remove from sheets with a spatula; serve warm.