Here is a remarkably simple method of making croissants that closely resemble the traditional ones the French serve for breakfast. You cut firm butter into flour, then blend the mixture with a yeast batter. The resulting dough is marbled with pockets of butter that form flaky layers when the croissants are baked. Best of all, you can store the dough in the refrigerator (up to 4 days) until you are ready to shape and bake the rolls.

1 pkg. active dry yeast
1 c. warm water (about 110 degrees)
3/4 c. evaporated milk
1 1/2 tsp. salt
1/3 c. sugar
1 egg
About 5 1/2 c. all-purpose flour
4 tbsp. butter, melted and cooled
1 c. (1/2 lb.) very firm butter
1 egg beaten with 1 tbsp. water

In a large bowl, dissolve yeast in water; let stand until bubbly. Add milk, salt, sugar, egg, and 1 cup of the flour. Beat to make a smooth batter, then blend in melted butter; set aside.

In a large bowl, using a pastry blender or 2 knives, cut the 1 cup firm butter into 4 cups of the remaining flour until butter particles are the size of small peas. Pour yeast batter over top and carefully turn mixture over with a spatula to blend just until flour is moistened. Cover with plastic wrap and refrigerate for at least 4 hours or up to 4 days.

Turn dough out onto a lightly floured board, press into a compact ball, and knead briefly to release air. Divide dough into 4 equal parts. Shape 1 part at a time, leaving remaining dough (wrapped in plastic wrap) in refrigerator.

On a floured board, roll 1 part of dough into a 14-inch circle, adding flour as needed to prevent sticking. Using a sharp knife, cut circle into 8 equal wedges.

Loosely roll each wedge from wide end toward point. Shape into a crescent and place, point side down, on an ungreased baking sheet. Repeat until all croissants are shaped and placed, 1 1/2 inches apart all around, on ungreased baking sheets. Cover lightly and let rise at room temperature in a draft-free place. (Do not speed rising by placing in a warm spot.)

When almost doubled (about 2 hours), brush with egg-water mixture. Bake in a 325 degree oven for about 35 minutes or until lightly browned. Serve warm, or let cool on racks. Makes 32 croissants.