Linda’s Quick Croissants

1 package yeast active dry

1 cup of warm water

¾ cup of evaporated mile undiluted

1 ½ teaspoon salt

1/3 cup sugar

1 egg

5 cups un-sifted flour

¼ cup butter or margarine (melted and cooled)

1 cup or ½ lb firm butter at refrigerated temperature

Or use margarine

1 egg beaten with 1 tablespoons water

Soften yeast in water add milk, salt, sugar, egg, and one cup of the flour

Beat to make a smooth batter and then blend in melted butter set aside

In a large bowl cut the 1 cup of firm butter into the remaining 4 cups of four

Until the butter particle is the size of small dried beans.

Pour the yeast batter over the top and carefully turn the mixture over with a spatula to blend just until all flour is moistened

And then cover with clear plastic and refrigerate until well chilled four hours or up to four days and then remove the dough to a floured board, press into a compact ball and kneed about 6 turns to release air bubbles then you divided the dough into 4 equal parts and shape one part at a time leaving the remaining dough covered and refrigerated until you want to use it… or do it all at once.

How to shape the croissants rolls:

Use one part of the dough onto floured board into a circle 17 inches in diameter using a sharp knife cut the circle into pie shaped wedges loosely roll each wedge towards the point and then place on ungreased baking sheet with the point down allow 1 ½ inches of space around each. Cover lightly (dish towel) and let rise at room temp in draft free place, you can put the cookie sheet on the top of a bowl of warm water to help rise.

When the rolls have rising about double brush with egg and water mixture bake at 325 deg, about 35 minutes until lightly brown.

You can freeze them tightly wrapped and to reheat arrange in single layer on baking sheet and bake uncovered 350 degrees

About 5 minutes