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

  Uncle Dirty Dave's Archives

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