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1
Dissolve the yeast in the milk.
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2
Sift together the flour and salt and stir in the yeast mixture.
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3
Knead until smooth and elastic.
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4
Place the dough in a greased bowl, grease the top of the dough and let rise in a warm place (85F) until doubled in bulk.
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5
Roll the dough out in a long strip, dot with bits of the butter and fold into thirds.
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6
Turn so that an open edge is nearest.
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7
Pat and roll into another long strip, fold into thirds, wrap in wax paper and chill well.
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8
Roll the chilled dough out and fold the ends to the center.
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9
Fold again as above, wrap and refrigerate.
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10
Remove and repeat the process a fourth time.
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11
The last time, roll the dough out a little thinner (about 1/8 inch) but do not fold.
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12
Cut into triangles and brush 1 tip of each with beaten egg yolk mixed with a little water.
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13
Roll from the wide end to the tip, pressing to seal.
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14
Shape into half-moons.
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15
Place on well-buttered cookie sheets, cover with wax paper and let rise until doubled in bulk.
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16
Brush the tops with beaten egg yolk and bake in a preheated 425F oven 20 to 25 minutes.
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17
Serve hot or cold.
