Easy Croissants

Combine the warm milk and 1 teaspoon of the sugar in a small bowl. Mix well. Stir in the yeast and let it stand for 10 minutes until the yeast is bubbly.

In a large mixing bowl, combine the flour and cold butter. Using a pastry cutter or two forks, cut the butter into the flour until it resembles coarse crumbs. While stirring, slowly add the room temperature milk, remaining sugar, salt, and egg. Mix until smooth.

Add the yeast mixture and melted butter and mix well. Cover the bowl with plastic wrap and chill for 4 hours or overnight.

Turn the dough out onto a floured work surface. Divide the dough into 4 pieces. Roll each out to a 12-inch circle using a floured rolling pin. Cut each circle into 6 pie-shaped pieces.

Roll each piece up starting at the wide end. Fold the ends in to form a crescent shape. Place on an ungreased baking sheet.

Let the croissants rise at room temperature for 2 hours or until doubled in size.

Preheat the oven to 400 degrees F.

Brush each croissant with the egg wash. Place the baking sheet in the oven and immediately lower the oven temperature to 350 degrees F. Bake the croissants for 15-20 minutes or until lightly browned.

Remove the baking sheets from the oven and transfer the croissants to a wire rack to cool. Store the croissants in an airtight container.