Croissants

Adapted from Cooking A to Z.

1-1/4 cups + 2 tablespoons warm soy milk
2 teaspoons evaporated cane juice
1 package yeast
1-1/2 teaspoons salt
2-3/4 cups flour

1-1/4 cups EarthBalance butter (cold)
3-4 tablespoons flour

Place 1-1/4 cups soy milk in large bowl. Add sugar and mix. Sprinkle yeast over milk mixture and let sit a few minutes to dissolve. Then stir to mix. Add salt and flour to form a rough, sticky dough that holds together. Set aside. Sprinkle a clean work surface with flour; cut butter into tablespoons on top of floured work surface. Sprinkle with 3-4 tablespoons more flour and, using heel of hand, mash butter and flour together, smearing across work surface. Gather together and, on further floured surface, form a 6x8 inch rectangle; place between two pieces of wax paper and refrigerate. Wipe work surface clean, sprinkle with flour and turn out dough. Roll to 10 x 14 inches. Place cold butter on one end and fold over the other; seal edges. Roll to 9 x 17, continuing to add flour as necessary. Fold in thirds and roll to 9x17 again. Fold in thirds again and refrigerate 30 minutes. Roll to 9x17 and fold in thirds; refrigerate 45 minutes. Repeat one more time and refrigerate 60 minutes. Roll out dough to 10x20 inches. Cut in half lengthwise, then cut into four 5-inches squares; cut each square into triangles to form a total of 16 pieces. Working one triangle at a time, gentle stretch base points to 7 inches wide; then stretch top point 5 inches. Roll from base, like a crescent roll. Pull points down, toward each other, to form a crescent shape. Place croissants on baking sheet about 2 inches apart and cover with towel; let rise about 1-1/2 hours. Preheat oven to 425 degrees and place on middle rack. Brush each with a little soy milk before baking until well browned and puffy, about 12 to 15 minutes.