Refrigerator Croissants

4 cups flour
1 cup chilled butter
1 cup warm water
2 Tbsp. Sugar
1 Tbsp. Dry yeast
1 ½ tsp. Salt
¾ cup evaporated milk
1 egg
1 cup flour
½ cup butter, melted
1 egg
2 Tbsp. Evaporated milk


Cut butter into flour until size of kidney beans. Set aside in refrigerator. In large bowl, combine warm water and sugar; sprinkle yeast over mixture. Set aside to bubble for 5 minutes. Add salt, evaporated milk, 1 egg and 1 cup flour; beat on medium speed with mixer until smooth. Stir in melted butter. Pour yeast mixture over flour-butter mixture. Stir with wooden spoon to moisten flour. Cover bowl; chill for 2 hours or up to 1 week. Three hours before serving, remove dough from bowl and knead very lightly. Divide dough into fourths. Roll each fourth into a 14-inch circle and cut into 8 wedges. Roll to form crescent and place on ungreased baking sheet with point tucked underneath. Let rise for 2 hours. Before baking, brush with egg wash made by beating together 1 egg and 2 Tbsp. Evaporated milk. Bake at 375° for 15-20 minutes until golden brown. Cool. Yield: 32 croissants.