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
5 1/4 c. all-purpose flour
1/4 c. butter, melted and cooled
1 c. (1/2 lb.) firm butter at refrigerator temperature
1 egg, beaten with 1 tbsp. water

In a large bowl, dissolve yeast and sugar in water. Add milk, salt, 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 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 peas. Pour yeast batter over top and carefully turn mixture over with a spatula to blend just until all flour is moistened. Cover with clear plastic wrap and refrigerate at least 4 hours or up to 4 days.

Turn dough out onto a 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 wrap in plastic wrap in refrigerator.

On a floured board, roll 1 part of dough at a time into a circle, 17 inches in diameter. Using a sharp knife, cut circle into 8 equal wedges.

For each croissant, loosely roll wedges toward point. Shape each roll into a crescent and place on an ungreased baking sheet with point down, 1 1/2 inches apart all around. Cover lightly and let rise at room temperature in a draft-free place. (Do not speed rise by placing them 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 browns. Serve warm or let cool on racks. Yields: 32 croissants.