Christmas Morning Croissants

From taste of home.

In a large mixing bowl , dissolve yeast in warm water.

Let stand 5 minutes.

Melt 1 / 4 cup butter.

Set aside.

Combine 1 cup flour , sugar and salt.

Add to yeast mixture.

Add the milk , 1 egg and melted butter.

Beat until smooth.

Place remaining flour in a large bowl.

Cut in remaining butter until crumbly.

Add yeast mixture.

Mix well.

Do not knead.

Cover and refrigerate overnight.

Punch dough down.

Turn onto a lightly floured surface.

Knead about six times.

Roll each piece into a 16 inch circle.

Cut each circle into eight wedges.

Roll up wedges from wide ends and place point side down 3 inches apart on ungreased baking sheets.

Curve ends to form cresent.

Cover and let rise in a warm place for an hour.

Beat water and remaining egg.

Brush over rolls.

Bake at 325 degrees for 20-25 minutes or until lightly browned.

Serve warm.

active dry yeast, warm water, butter, all-purpose flour, sugar, salt, evaporated milk, eggs, water