Quick Butter Croissants

Step 1 (Dissolve yeast in 1 cup warm water at 110 degrees F. Let it stand for 10 minutes. Then add 0.75 cup evaporated milk, 1.5 teaspoons salt, 0.33333334326744 cup white sugar, 1 egg, 1 cup flour and 0.25 cup melted butter. Mix until smooth.)

Step 2 (In a large bowl, mix 1 cup firm butter into the remaining 4 cups flour until the butter is in small pieces. Pour the yeast mixture over it and mix until the flour is moistened. Cover with plastic wrap and refrigerate.)

Step 3 (Take the dough out and press it into compact balls. Knead about 6 turns to release air bubbles. Divide the dough into 4 equal parts. Shape one part at a time and refrigerate the rest.)

Step 4 (Roll one part of the dough into a circle 17 inches in diameter. Cut it into 8 equal wedges. Roll each wedge loosely toward the point and shape into a crescent. Place on a baking sheet with 1 1/2 inches space between each roll.)

Step 5 (Cover and let the croissants rise at room temperature until they are almost double in size. This will take about 2 hours. Preheat the oven to 325 degrees F.)

Step 6 (Brush the croissants with 1 beaten egg. Bake in the preheated oven for 35 minutes until they are golden.)