Croissants - to accompany the soups and stews

Croissants
Becka Stephensen

1 cup milk
½ cup butter
1 packet yeast (2 ¼ teaspoons)
½ cup warm water
½ cup + 1 Tablespoon sugar
3 beaten eggs
2 teaspoons salt
4 cups flour

Over low heat, bring milk just to a boil. Remove milk from heat and add butter. In a small bowl, combine water, yeast, and 1 Tablespoon sugar. Let grow. In a large bowl, combine eggs, ½ cup sugar, salt, and flour. Add yeast mixture and milk mixture and stir together. Keep stirring another 3 minutes. Dough will resemble a sticky batter. Cover bowl and let dough rise until it doubles in size (about 90 minutes). Stir down dough and pour half of it onto a well-floured surface. Roll it into a circle, coat with melted butter (optional), and use a pizza slicer to cut triangles. Start at wide end of each triangle to roll it into a croissant shape. Place the croissants on a lightly-greased cookie sheet. Repeat with second half of dough. Let them rise until they double in size (about 45 minutes). Bake them at 400* for 8 minutes or until they are golden brown.

Total time: about 3 hours Makes: about 3 dozen