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1
In a large bowl, dissolve yeast in warm water.
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2
Let stand until creamy, about 10 minutes.
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3
Stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter.
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4
Beat to make a smooth batter; set aside.
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5
In a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans.
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6
Pour the yeast batter over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened.
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7
Cover with plastic wrap and refrigerate until well chilled, at least 4 hours or up to four days.
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8
Turn dough out onto a floured surface; press into compact balls and knead about 6 turns to release air bubbles.
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9
Divide dough into four equal parts.
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10
Shape one at a time.
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11
Refrigerate the remaining dough.
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12
Roll one part of the dough on a floured board into a circle 17 inches in diameter.
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13
With a sharp knife or pizza cutter, cut the circle into eight equal pie-shaped wedges.
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14
Roll the wedges loosely toward the point.
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15
Shape each roll into a crescent and place on an ungreased baking sheet.
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16
Allow 1 1/2 inches space between each roll.
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17
Cover and let rise at room temperature until almost doubled in size.
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18
Approximately 2 hours.
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19
Meanwhile, preheat oven to 325 degrees F (165 degrees C).
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20
Brush croissants with beaten egg.
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21
Bake in preheated oven for 35 minutes, until golden.
