I have not tried this but it came to me from red star yeast. Can't imagine croissants being easy....

Easy Croissants
a quick version of the delicate french rolls called croissants.

5 cups all purpose flour
2 pkgs. red star active dry yeast or quick rise
1/4 cup sugar
2 teas. salt
1 cup water
3/4 cup evaporated milk
1/4 cup butter or marg.
1 egg
1 cup butter or marg. refrig temp cut into pieces
1 egg [i know this is a repeat]
1 TLBS. water

oven 350 degrees
40 rolls

in large mixer bowl combine 1 cup flour,yeast, sugar and salt; mix well.
In saucepan, heat i cup water, milk and 1/4 cup butter until very warm (120-130 degrees; butter does not need to melt) add to flour mixture add 1 egg. Blend at low speed until moistened; beat 3 min. at medium speed. Set aside in large bowl cut 1 cup firm buter into remaining 4 cups of flour until particles are the size of large peas. pour yeast mixture over flour butter mixture and flod in until all flour is moistened. Cover; refreigerate 2 hours. place dough on floured surface; knead about 6 times to relaease air bubbles. Divide dough into 4 parts. roll each part to a 14 inch circle. With sharp knife cut into 10 pie-shaped wedges. Starting with wide edge, roll each wedge toward point.place on ungreased cookie sheets, point side down. and curve into croissants. Cover and let rise in warm place until alomost doubled 1-1 1/2 hrs. (30-40 with quick rise) combine 1 slightly beaten egg and 1 TLB. water brush rolls with egg mix bake at 350 for 15-18 min. until golden remove from cokkie sheets cool.

Well it does not sound bad after all huh?! :)
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