Easy Croissants

1 c Warm milk

1 t Sugar

1 tb Yeast

1 c Flour

3/4 c Milk, room temperature

1 1/2 ts Salt

1/4 c Sugar

1 Egg, beaten

1/2 c Butter melted and cooled

4 c Flour

1 c Cold butter

1 Egg, beaten with cold water

Stir warm milk and sugar together. Add yeast. Let stand 10 minutes. Stir well. Add flour; beat well. Add milk, sugar and egg. Beat until smooth. Add butter; beat and set aside. In a large mixing bowl, place the 4 cups of flour and the chilled butter. Cut butter into flour until pieces are the size of beans (not too small). Pour the liquid batter into the flour mixture; stir until moistened. Cover the bowl with plastic wrap. Refrigerate for at least 4 hours or overnight. Remove from refrigerator. Press into a compact ball on a floured board and divide into 4 parts. Roll each into a circle 12" or 16". Cut each circle into 6 or 8 pie-shaped wedges. For each croissant roll a wedge towards the point. Shape into a crescent and place on ungreased baking sheet. Let rise at room temperature until doubled. (May take 2 hours or more). Brush each with egg beaten with cold water. Preheat oven to 400 F. Place croissants in oven. Lower temperature to 350 F and bake for 15 - 20 minutes until golden. Makes 24 - 32. Source: Among Friends Converted by MMCONV vers. 1.10