Christmas Morning Croissants

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 2 (1/4 ounce) packages active dry yeast
• 1 cup warm water (110 degrees to 115 degrees)
• 1 1/4 cups cold butter, divided
• 5 cups all-purpose flour
• 1/3 cup sugar
• 1 1/2 teaspoons salt
• 3/4 cup evaporated milk
• 2 eggs
• 1 tablespoon water

Recipe

• 1 in a large mixing bowl, dissolve yeast in warm water; let stand 5 minutes.
• 2 melt 1/4 cup butter; set aside.
• 3 combine 1 cup flour, sugar and salt; add to yeast mixture. add the milk, 1 egg and melted butter; beat until smooth.
• 4 place remaining flour in a large bowl; cut in remaining butter until crumbly. add yeast mixture; mix well. do not knead.
• 5 cover and refrigerate overnight.
• 6 punch dough down. turn onto a lightly floured surface; knead about six times.
• 7 roll each piece into a 16 inch circle; cut each circle into eight wedges.
• 8 roll up wedges from wide ends and place point side down 3 inches apart on ungreased baking sheets. curve ends to form cresent.
• 9 cover and let rise in a warm place for an hour.
• 10 beat water and remaining egg; brush over rolls.
• 11 bake at 325 degrees for 20-25 minutes or until lightly browned.
• 12 serve warm.