Christmas Morning Croissants

1. 1

   In a large mixing bowl, dissolve yeast in warm water; let stand 5 minutes.

2. 2

   Melt 1/4 cup butter; set aside.

3. 3

   Combine 1 cup flour, sugar and salt; add to yeast mixture. Add the milk, 1 egg and melted butter; beat until smooth.

4. 4

   Place remaining flour in a large bowl; cut in remaining butter until crumbly. Add yeast mixture; mix well. Do not knead.

5. 5

   Cover and refrigerate overnight.

6. 6

   Punch dough down. Turn onto a lightly floured surface; knead about six times.

7. 7

   Roll each piece into a 16 inch circle; cut each circle into eight wedges.

8. 8

   Roll up wedges from wide ends and place point side down 3 inches apart on ungreased baking sheets. Curve ends to form cresent.

9. 9

   Cover and let rise in a warm place for an hour.

10. 10

    Beat water and remaining egg; brush over rolls.

11. 11

    Bake at 325 degrees for 20-25 minutes or until lightly browned.

12. 12

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.