Homemade Croissants

Stir together the flour instant yeast, sugar, and salt in a large mixing bowl.

Add the warm milk to the dry ingredients gradually, stirring until a dough forms.

Move the dough to a floured surface and knead it for approximately 5 minutes or until smooth.

Roll the dough out into a rectangle, approximately ¼ inch thick.

Spread the softened butter over the dough evenly.

Fold the dough into thirds, like a letter, then turn it 90 degrees and roll it out again into a rectangle.

Repeat the folding process two more times. Wrap the dough in plastic wrap and chill for at least 1 hour.

Preheat the oven to 375℉ and line a baking sheet with parchment paper.

Roll the chilled dough out into a large rectangle and cut it into triangles.

Roll each triangle from the wide end towards the tip to form croissants.

Leave space between each croissant and place them on the prepared baking sheet.

Brush the tops of the croissants with the egg wash for a shiny finish.

Bake at 375℉ for 12-15 minutes or until golden brown.

Allow the croissants to cool for a few minutes before serving.