MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Buttery Croissants
Categories: Breads
Yield: 36 rolls
1 1/2 c Butter; softened
1/3 c A-P flour
MMMMM--------------------------DOUGH---------------------------------
1/4 oz Env active dry yeast
1/4 c Water; warm (115 F/46 C)
1 c Milk; warm (110 to 115 F)
1/4 c Sugar
1 lg Egg; room temperature
1 ts Salt
3 1/2 c A-P flour
In a small bowl, beat butter and flour until combined; spread into
a 12x6" rectangle on a piece of waxed paper. Cover with another
piece of waxed paper; refrigerate for at least 1 hour.
In a large bowl, dissolve yeast in warm water. Add the milk, sugar,
egg, salt, and 2 cups flour; beat until smooth. Stir in enough
remaining flour to form a soft dough. Turn onto a floured surface;
knead until smooth and elastic, about 6-8 minutes.
Roll dough into a 14" square. Remove top sheet of waxed paper from
butter; invert onto half of dough. Remove waxed paper. Fold dough
over butter; seal edges.
Roll into a 20x12" rectangle. Fold into thirds. Repeat rolling and
folding twice. (If butter softens, chill after folding.) Wrap in
plastic; refrigerate overnight.
Unwrap dough. On a lightly floured surface, roll into a 25x20"
rectangle. Cut into 5" squares. Cut each square diagonally in half,
forming 2 triangles.
Roll up triangles from the wide end; place 2" apart with point down
on ungreased baking sheets. Curve ends down to form crescent shape.
Cover and let rise until doubled, about 45 minutes.
Bake @ 375 F/190 C until golden brown, 12-14 minutes. Remove to
wire racks. Serve warm.
Recipe by Loraine Meyer, Bend, Oregon
RECIPE FROM:
https://www.tasteofhome.com
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