Quick Butter Croissants

Quick and easy to make, no need to proof overnight.
Perfect for breakfast or as a snack.

Not as flaky and buttery as traditional croissants.

Homemade croissants are made with real ingredients and have no preservatives or additives. Butter provides some calcium and vitamin A.

	1 ( .25 ounce ) package active dry yeast
	1 cup warm water
	3/4 cup evaporated milk
	1 1/2 teaspoons salt
	1/3 cup white sugar
	1 egg
	5 cups all-purpose flour , divided
	1/4 cup butter , melted
	1 cup butter , chilled and diced
	1 egg , beaten

1.	In a large bowl, dissolve yeast in warm water.
2.	Add evaporated milk, salt, white sugar, egg, and 2 cups of flour. Mix well.
3.	Add melted butter and 2 cups of flour; mix well.
4.	Add remaining flour, 1/2 cup at a time, mixing well after each addition.
5.	Cover with plastic wrap and refrigerate overnight.
6.	Preheat oven to 375°F (190°C).
7.	Divide dough into 4 equal parts; roll each part into a 12-inch circle.
8.	Cut each circle into 12 wedges.
9.	Place a small piece of chilled butter on each wedge.
10.	Roll up each wedge, starting with the wide end.
11.	Place on ungreased baking sheets.
12.	Brush with beaten egg.
13.	Bake for 12 to 15 minutes or until golden brown.