Quick Croissants

1. 1

   Soften yeast in warm water.

2. 2

   Add milk, salt, sugar, egg and 1 cup flour.

3. 3

   Beat until smooth.

4. 4

   Blend in melted butter; set aside. In a large bowl, cut the butter into 4 cups of flour until the size of dried kidney beans.

5. 5

   Pour yeast batter over the top and carefully turn mixture over with spatula to blend, just until flour is moistened.

6. 6

   Cover with plastic and refrigerate 4 hours to 4 days.

No additional tips available.