Ingredients:
Instructions:
In a mixing bowl, mix the lukewarm milk and yeast and let stand for 5 minutes. Stir and add the sugar, salt, butter and 1 cup flour. Beat thoroughly, then mix in an additional 1 cup of flour. Pat the dough into a ball. Cover the mixing board with 1/2 a cup of flour then turn the dough out and roll it in the flour. Cover with a bowl and let sit for 5 minutes. Knead the dough then place in a greased bowl, cover and let rise until doubled in bulk. Punch down, cover and chill for 1 hour longer. Cream or wash 1 cup butter. Put the ball of dough on a slightly floured board and roll into a rectangle 1/4-inch thick. Spread with 4 tablespoons of butter and fold from the ends towards the center, making three layers. Turn a quarter way round, pat and roll out as before and spread for 4 tablespoons butter. Repeat twice then chill for 2 hours. Divide the dough in half and shape in a crescent. Place on a cookie sheet and chill for 20 minutes then bake for 10 minutes at 400°. Decrease to 350° and bake for 20 additional minutes.