1 1/4 teaspoons active dry yeast 
					3 tablespoons warm water 110 degrees F/45 degrees C 
					1 teaspoon white sugar 
					1 3/4 cups all purpose flour 
					2 teaspoons white sugar 
					1 1/2 teaspoons salt 
					2/3 cup warm milk 
					2 tablespoons vegetable oil 
					2/3 cup unsalted butter chilled 
					1 egg 
					1 tablespoon water 

                                Combine yeast warm water and 1 teaspoon sugar Allow to 
					stand until creamy and frothy
				Measure flour into a mixing bowl 
				Dissolve 2 teaspoons sugar and salt in warm milk Blend into 
					flour along with yeast and oil 
				Mix well 
				knead until smooth 
				Cover and let rise until over triple in volume Deflate gently 
					and let rise again until doubled 
				Deflate and chill 20 minutes 
				Massage butter until pliable but not soft and oily 
				Pat dough into a 14 8 inch rectangle 
				Smear butter over top two thirds leaving 1/4 inch margin all 
					around 
				Fold unbuttered third over middle third and buttered top third 
					down over that 
				Turn 90 degrees so that folds are to left and right 
				Roll out to a 14 6 inch rectangle 
				Fold in three again 
				Sprinkle lightly with flour and put dough in a plastic bag 
					Refrigerate 2 hours 
				Unwrap sprinkle with flour and deflate gently 
				Roll to a 14 6 inch rectangle and fold again 
				Turn 90 degrees and repeat Wrap and chill 2 hours 
				To shape roll dough out to a 20 5 inch rectangle 
				Cut in half crosswise and chill half while shaping the other half 
				Roll out to a 15 5 inch rectangle 
				Cut into three 5 5 inch squares 
				Cut each square in half diagonally 
				Roll each triangle lightly to elongate the point and make it 7 
					inches long 
				Grab the other 2 points and stretch them out slightly as you 
					roll it up 
				Place on a baking sheet curving slightly 
				Let shaped croissants rise until puffy and light 
				In a small bowl beat together egg and 1 tablespoon water 
				Glaze croissants with egg wash 
				Bake in a preheated 475 degrees F 245 degrees C oven for 12 to 
					15 minutes