Croissants

I had not made these croissants for years, but was hosting a bridal shower. Original recipe is from Colorado Cache, which is a Denver Junior League cookbook. The dough must be refrigerated for 24 hours, so plan accordingly.
The recipe makes enough to feed 10 guests and freezer queen stamp of approval.

Ingredients

• 2 packages dry yeast (not instant)
• 1 cup warm water
• 3/4 cup evaporated milk
• 1 1/2 teaspoon salt
• 1/3 cup sugar
• 1 egg ,beaten 
• 1/4 cup butter, melted
• 1 cup butter, chilled
• 5 cups flour
• 1 egg, beaten with 1 tablespoon water

Directions

In a medium bowl sprinkle yeast on warm water to soften.

Add 1 cup flour, evaporated milk, egg, sugar, melted butter and salt. Beat till smooth and set aside.

Cut the chilled butter into the remaining flour until well incorporated. 

Pour the batter mixture over and blend till well mixed.

Cover and chill for 24 hours.

Divide dough into thirds; working with one at a time, putting the unused portion back in the refrigerator.

Roll out in a circle and cut into pie-shaped wedges.

Roll up into croissant shape and place on a parchment-lined baking sheet.

(You may cut the pie-shaped wedges into smaller wedges if desired.)

Rise at room temperature for one hour.

Brush with beaten egg and bake in a 400-degree oven for 12-15 minutes or until golden brown.