Dissolve yeast in warm water. Beat in salt, sugar, egg, milk, 1/2 cup flour and 1 T. soft butter until mixed to a smooth batter. In another bowl, cut cold butter into remaining 3 cups of flour, until pieces are the size of dry beans. Add yeast mixture. Blend just until flour is moistened, turn out onto lightly floured surface. Knead about 30 seconds to release air bubbles. Divide dough in half. Roll each half into a 16 round, cut each into triangles. Roll triangles loosely from longest side to point. Gentle bend into crescents and place on ungreased baking sheet point down. Cover with plastic wrap or damp tea towel. Let rise in warm place about 45 minutes or until doubled in bulk. Brush with glaze, bake at 325 degrees 30 minutes or until browned. Makes 16 croissants.

Glaze: Beat egg with water.

I do the first part in my mixer and the butter and flour in my food processor. I then put that mixture into the first part and mix just until the flour is moistened.