Christmas Morning Croissants

From Taste of Home.

• Ready In: 45 mins
• Serves: 16
• Yields: 32 rolls

Ingredients

• 2 (1/4ounce) packages active dry yeast
• 1  cup warm water (110 degrees to 115 degrees)
• 1 1⁄4 cups  cold butter, divided
• 5  cups all-purpose flour
• 1⁄3 cup sugar
• 1 1⁄2 teaspoons salt
• 3⁄4 cup evaporated milk
• 2  eggs
• 1  tablespoon water

Directions

1. In a large mixing bowl, dissolve yeast in warm water; let stand 5 minutes.
2. Melt 1/4 cup butter; set aside.
3. Combine 1 cup flour, sugar and salt; add to yeast mixture. Add the milk, 1 egg and melted butter; beat until smooth.
4. Place remaining flour in a large bowl; cut in remaining butter until crumbly. Add yeast mixture; mix well. Do not knead.
5. Cover and refrigerate overnight.
6. Punch dough down. Turn onto a lightly floured surface; knead about six times.
7. Roll each piece into a 16 inch circle; cut each circle into eight wedges.
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. Cover and let rise in a warm place for an hour.
10. Beat water and remaining egg; brush over rolls.
11. Bake at 325 degrees for 20-25 minutes or until lightly browned.
12. Serve warm.