Subj : 1/30 Nat Croissant Day 5
To   : All
From : Dave Drum
Date : Wed Jan 29 2025 15:14:30

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  Warm (115ºF/46ºC) water
      1 c  Warm ( (110° to 115°) milk
    1/4 c  Sugar
      1 lg Egg; room temp
      1 ts Salt
  3 1/2 c  A-P flour
 
  In a small bowl, beat butter and flour until combined;
  spread into a 12x6-in. 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 20" X 12" 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
  25" X 20" rectangle. Cut into 5" squares. Cut each
  square diagonally in half, forming 2 triangles.
  
  Roll up triangles from the wide end; place 2 in. 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 @ 375ºF/190ºC until golden brown, 12-14 minutes.
  Remove to wire racks. Serve warm.
  
  Loraine Meyer, Bend, Oregon
  
  Makes: about 3 dozen
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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