Here's a recipe, but it's untried - by me, anyway!

Croissants
15g yeast
15g sugar
310g flour
about 200ml warm milk or water
pinch salt
185g butter, slightly softened
beaten egg to glaze

Blend the yeast with the sugar, then mix with remaining ingredients except the butter, adding sufficient liquid to give a soft, elastic dough. Leave in a warm place to rise for almost an hour. When it has doubled its original size, put on a floured surface and cool slightly. Place the butter on the dough, folding over the ends of the dough to cover it. Roll and fold, putting it in a warm place to rest after two rollings. After rolling and folding five times in all, roll out thinly, cut into wide strips, and then into large triangles. Roll each triangle into a crescent shape, place on an ungreased oven tray and leave in a warm place to prove for about 20 minutes. Brush over with egg, and bake at 230C for about 10 minutes. Makes 8-10.

I made them once.....don't remember which recipe I used. They were good, a lot of trouble....but way too much fat in them to eat for anything but an occasional treat.
Linda C

Here is a link that might be useful: croissants

I've made these but it's too much fiddling around for me:
CROISSANTS (about 18 smaller rolls)
1 TBL yeast
3/4 cup lukewarm milk
2 cups flour
1/2 tsp salt
1/4 lb butter
1 egg yolk

Dissolve the yeast in the milk. Sift together the flour & salt & stir in the yeast mixture. Knead until smooth & elastic.
Place the dough in a greased bowl, grease the top of the dough & let rise in a warm place until doubled. (Cover the bowl with a tea towel.)
Roll the dough out in a long strip, dot with bits of the butter & fold into thirds. Turn so that an open edge is nearest. Pat & roll into another long strip, fold into thirds, wrap in wax paper & chill well.
Roll the chilled dough out & fold the ends to the center. Fold again as above, wrap & refrigerate. Remove & repeat the process a fourth time.
The last time, roll the dough out a little thinner (about 1/8") but do not fold. Cut into triangles & brush 1 tip of each with beaten egg yolk mixed with a little water. Roll from the wide end to the tip, pressing to seal. Shape into half-moons.
Place on well-buttered cookie sheets, cover w/waxed paper & let rise until doubled.
Brush the tops w/beaten egg yolk & bake in a preheated 425° oven 20-25 minutes.~~Craig Claiborne

Thank you Linda and Daisyduckworth. They both sound good...will forget the calories for one day.
Barb

Barb, Great minds think alike. I made Croissants today using Julia Child's recipe.

Ann