Croissants

2 pkgs. active dry yeast

1 1/2 c. warm water, 105 to 115 degrees
1 c. nonfat dry milk
1 tbsp. granulated sugar
1 1/2 tsp. salt
2 eggs
5 c. all-purpose flour
1/4 c. melted butter
1 c. firm butter, sliced
1 egg, beaten with 1 tbsp. water

1. In bowl, dissolve yeast in water. Add milk, sugar, salt, eggs and 1 cup flour. Beat until smooth. Blend in melted butter.
2. In large bowl or food processor, place remaining flour. With pastry blender or steel blade, cut in butter slices until butter is size of kidney beans.
3. Pour in yeast mixture. Blend just until flour is moistened. Cover. Chill 2 to 48 hours.
4. Cut dough into quarters. Dust 1/4 with flour. Roll into a circle 16 inches in diameter. Cut into 8 wedges. Repeat with remaining dough.
5. Place filling, if used, on wide ends. Roll up each toward point. Shape into crescents. Place on ungreased baking sheet. Let rise 2 hours. Brush with egg.
6. Bake at 375 degrees for 10 to 15 minutes until golden.