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Butter Croissants




Source of Recipe


unknown


List of Ingredients




1pkg. yeast
1 c. warm water
3/4 c. evaporated milk
1 1/2 tsp. salt
1/3 c. sugar
1 egg
5 c. unsifted flour
1/4 c. butter (melted and cooled)
1 c. firm refrigerated butter


Recipe



In bowl soften yeast in water.
Add milk, salt, sugar, egg and 1 cup flour.
Beat until smooth.
Blend in melted butter.
Set aside.
In large bowl, cut butter into remaining flour (leave particles size of kidney beans).
Pour yeast batter over top and carefully fold in just until all flour is moistened.
Cover and refrigerate (at least 4 hours and up to 4 days).
To shape.
On floured board press into ball and knead 6 times.
Divide into 1/3 portions (keep remaining refrigerated) using portion roll into circle cut into pie shape wedges - roll up loosely (edges to point).
Place on ungreased cookie sheet.
Cover lightly.
Let rise at room temperature do not set in warm place 2-3 hours or until nearly double.
Can brush top with egg mixture before baking (1 egg, 1 tablespoon water, beaten) bake 325 degrees for 30-40 minutes or lightly browned.