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["DAY ONE:.", "Combine milk, yeast, flour, sugar and salt in the bowl of a stand mixer.", "Knead for 4 minutes, cover and refrigerate overnight.", "DAY TWO:.", "Let the butter come to room temperature.", "Remove the dough from the fridge (it should have risen some and seem bubbly).", "Flour a surface, and roll the dough out into two 6 x 10"" rectangles.", "The 6"" side should be closest to you.", "Spread butter evenly over the rectangles, but leave about 1cm of a border on all edges.", "Fold the dough like a letter: fold the top one-third to the middle.", "Fold the bottom third up to the middle also.", "Roll each piece of dough back into a 6 x 10"" rectangle.", "Cover and refrigerate for 2 hours.", "Remove the dough from the fridge after 2 hours, fold it like a letter again, and then roll back out to a 6 x 10"" rectangle.", "Place it back in the fridge for 2 hours.", "Repeat this two more times for a total of 4 folds, refrigerating for 2 hours between each fold and roll.", "After the last roll out, refrigerate the dough overnight.", "DAY THREE:.", "Remove the dough from the fridge, and roll each piece on a floured surface into a 10 x 10"" square.", "(6 x 12"" for pain au chocolat).", "Using a knife, cut the rectangle into 4 smaller rectangles, then cut diagonally to form 8 triangles.", "Roll the triangles up, starting at the wide end.", "Roll towards the skinny tip.", "(If making pain au chocolat, just make 8 long rectangles and roll them over chocolate pieces).", "Place the rolls on a baking sheet lined with a nonstick mat, and brush with the remaining milk.", "Let the rolls rise until doubled in size, about 1 hour.", "Preheat the oven to 400-degrees.", "Brush the egg yolk generously over the croissants.", "Be sure to get it in the nooks and crannies of the dough.", "Bake for 10-15 minutes, until very golden brown.", "Start checking on the rolls at 10 minutes, and shield them with foil if the edges threaten to burn.", "You just spent 3 days making rolls, keep an eye on them in the oven so they don't burn!", "Let cool 20 minutes, and serve."]
