Instructions: Soften the yeast in the lukewarm water. Scald the milk and add the softened butter, sugar and salt. Cool to lukewarm and then stir in the eggs, yeast and flour. Knead until a smooth dough is formed. Place in a greased bowl and cover. Let the dough rise until it has doubled in bulk.

Divide the dough in thirds and roll out each piece into a 10 inch crescent. Cut each circle into 12 wedge-shaped pieces. Roll up each wedge, starting at the large and and rolling towards the point, which should end up on top. Place these rolled up wedges, which you slightly curve in at the ends, on a greased baking sheet. They should be placed several inches apart in their crescent shapes. Let them rise again until doubled in bulk, then brush with melted butter.

Bake in a preheated oven at 400F for about 15 minutes or until brown.

This should make 36 croissants.

NOTES : Although these croissants can be bought in many frozen sections in most food markets now, everyone loves the flaky, tender real French croissant. The classic method takes much time and patience. Here is a simplified version of the famous original recipe.

I love these and have made them several times.

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