One of my first "jobs" was making croissants for the Inn up the road for the breakfast crowd. I think I was 12? I had taken a class in whole wheat baking and making croissants there...yummy! So I rolled and rolled and marveled at the amount of butter and was so very proud of my beautiful croissants.
In a bowl, combine butter, cottage cheese, flour, and salt. Mix with fork to form dough. Do not overmix. Shape into a 7" disk approx. 3/4" thick and wrap in plastic. Refrigerate until firm, about 2 hours.
Preheat the oven to 375 degrees. On a well floured surface, roll dough out into a 14" circle (it won't be perfect!). Cut into 8 triangles. Without moving them, roll each triangle up staring at wide end, and curl to make a cresent. Place croissants 3 inches apart on a baking sheet and bake 30-35 minutes until golden brown. Transfer to wire rack and cool.
Add the milk by small amounts to the sugar, stirring to form a drizzle, thin enough to pour but thick enough to coat the croissants. Drizzle over croissants. Serve warm or cool, either is delicious!