Christmas Morning Croissants - cooking recipe

Ingredients

2 (1/4 ounce) packages active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1 1/4 cups cold butter, divided
5 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons salt
3/4 cup evaporated milk
2 eggs
1 tablespoon water

Preparation

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.