Croissants - Mickey Mohr

2 eggs

2 pkg yeast

2 Tbsp sugar

1 1/3 cups cold milk

1 tsp salt

4 cups flour

3/4 lb butter or margarine - soft enough to spread

In small bowl place yeast slightly beaten eggs, sugar and cold milk. Blend together with fork.

In large bowl put in flour and salt. Add milk mixture to flour mixture and mix together. This makes a soft dough. Roll out dough on a well floured board into a large 12x16" - ½ “ thick. Spread ½ lb butter over it and fold 4 time like ta tablecloth. Again roll out and repeat two more times.

Cover and put in refrigerator over night or for 4 to 5 hours. Let stand 20 minutes out of refrigerator before shaping.

Cut into 4 equal parts sharp each section into a circle, spread with butter. Cut each circle into 8 parts. Roll each section starting at the circle end. Curve into moon shape and place on greased baking sheet. Let rise 2 hours. Bake at 400° for 15 minutes.