Croissants

I will admit up front that I am not a roll making person. I love to make bread and think I am pretty good at it. However, I have not had much success on making rolls. My sister, Alyson, gave me this recipe and said it is super easy. It is one you can make up to four days ahead and store in your fridge until you are ready to make them. I am going to mix a batch up today and make them tomorrow for Sunday dinner. I will post pictures tomorrow!

1 package Yeast
1 Cup Warm Milk
1/4 Cup Evaporated Milk
1 1/2 Teaspoons Salt
1/3 Cup Sugar
1 Egg
5 Cups Flour
1/4 Cup Butter, Melted and Cooled
1 Cup Butter, Cold

1. Soften yeast in warm water.
2. Add milk, salt, sugar, egg and 1 cup flour.
3. Beat until smooth.
4. Add melted and cooled butter.
5. In a food processor, put the remaining flour (4 cups) and 1 cup cold butter. Cut into chunks. Process just until it looks like peas.
6. Pour the dry mixture into the liquid mixture and mix until blended. Do not overmix.
7. Put into a large Ziplock bag and put it in the fridge. It should get cold, at least five hours, and it can stay in there for as long as four days.

When you are ready to bake:
1. Remove the dough from the bag and knead with just a dusting of flour on disinfected counter 6-8 times.
2. Divide the dough into 3 sections. If you want smaller rollers, divide into four sections.
3. Keep only one section at a time out to work with. Keep the rest refrigerated.
4. Roll the section into a large circle, at least 12 inches in diameter.
5. With a pizza cutter, divide the circle into 8 wedges.
6. Roll each wedge toward the center.
7. Place wedges point down approximately 2 inches apart on a parchment lined baking pan.
8. Let rise in a warm place for 2 hours or until doubled in size.
9. Preheat oven to 325.
10. Bake 20 minutes or until lightly browned.