5 c. all-purpose flour
2 pkgs. yeast
1/4 c. sugar
2 tsp. salt
1 c. water
3/4 c. evaporated milk
1/4 c. butter
1 egg
1 c. butter, cold, cut into sm. pieces
1 egg
1 tbsp. water

In a large mixing bowl combine 1 cup flour, yeast, sugar, and salt; mix well. In a saucepan heat water, milk and 1/4 cup butter until warm (120-130 degrees) (butter does not need to melt). Add to flour mixture.

Add 1 egg. Blend at low speed until moistened, then beat at medium speed for 3 minutes; set aside.

In large bowl cut 1 cup firm butter into remaining 4 cups flour until particles are the size of large peas. Pour yeast mixture over flour-butter mixture and fold together until all flour is moistened. Cover; refrigerate at least 2 hours or longer.

Place dough on floured surface. Knead dough about 6 times to release air bubbles. Divide dough into 4 equal parts. Roll each 1/4 part into a 14-inch circle. Cut into 10 pie-shape wedges.

Starting with the wide edge, roll dough toward the point. Place on an ungreased cookie sheet, point side down and curve into croissant shape. Cover; let rise 1 hour or so.

Combine 1 slightly beaten egg with 1 tablespoon water. Brush rolls with egg mixture. Bake at 350 degrees for 15-18 minutes or until golden brown. Remove from cookie sheet and cool.

These freeze nicely. If you wish, double the recipe and use a full can of evaporated milk (1 1/2 cups = 1 can). Freeze the extra croissants.