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1
Dissolve yeast in water in large bowl.
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2
Add milk, sugar, salt and egg, stirring until well blended.
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3
Add 1 cup flour and beat until smooth.
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4
(Don't worry if it doesn't dissolve all together, it will be fine.)
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5
Add melted margarine; blend and set aside. Take another bowl and add the 1 cup cold margarine and remaining 4 cups of flour.
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6
Cut the margarine and flour with a pastry blender or table knife until in fine particles like pie crust.
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7
Pour the yeast batter into the flour mixture; carefully mix and blend well. Cover with clear plastic wrap and refrigerate for 4 hours or 4 days.
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8
Remove the dough to floured board and knead several times to release any air bubbles, then divide the dough into 4 equal parts.
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9
Shape the portion to be used into a ball and refrigerate the rest.
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10
Roll out into a circle about 17-inches.
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11
Using a table knife, cut into 8 equal parts and roll up into a croissant shape. Place on ungreased cookie sheet; cover with dish towels and keep out of drafts.
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12
They will rise in 4 to 5 hours.
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13
In warmer weather, they will rise faster.
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14
Rolls may be lightly brushed with the egg wash as they begin to rise.
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15
Bake at 325u00b0 for 30 to 35 minutes.
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16
The complete recipe makes about 32 rolls.
