Servings: 10 to 20 small croissants

1 pkg active dry yeast 1 pkg active dry yeast
1 tsp salt 1 tsp salt
1 tbsp granulated sugar 1 tbsp granulated sugar
1 cup warm water (105 degrees to 115 degrees) 1 cup warm water (105 degrees to 115 degrees)
1 egg 1 egg
3 cups all-purpose flour 3 cups all-purpose flour
½ cup cold butter or margarine ½ cup cold butter or margarine
 
For brushing: subheading: For brushing:
1 egg beaten 1 egg beaten
poppy seeds, optional poppy seeds, optional

In a big bowl, add yeast. Sprinkle with salt and sugar. Add water. Stir until yeast is dissolved.
Add egg and flour, a little at a time. Save some flour for rolling dough. Knead until smooth and satiny.
Put dough onto floured surface. Roll to a square, about ½ inch thick.
Slice butter thinly. Cover half of dough with sliced butter. Fold other half of dough over. Press together.
Roll dough out again lightly to a rectangle. Fold into thirds. Let dough rest in refrigerator for 20 minutes, covered.
After 20 minutes repeat procedure twice. Let dough rest in between rollings.
Roll dough out to a rectangle, 8-by-20 inches
Cut out 5 to 10 squares. Divide each into a triangle by cutting diagonally. Starting at the base, roll each to form a croissant.
Fold tips of croissants lightly. Put on baking sheets. Let rise, covered, in a warm place for about 20 minutes.
Brush croissants with beaten egg. Sprinkle with poppy seeds, if used. Bake at 425 degrees for 8 to 12 minutes, depending on size.

Preparation: hard. Cost: Inexpensive. Prep time: 2 hours total. Oven temp: 425 degrees on lower rack  Preparation: hard. Cost: Inexpensive. Prep time: 2 hours total. Oven temp: 425 degrees on lower rack