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Buttery Croissants

A traditional dinner roll like this is always welcome at holiday dinners. This croissant recipe makes a big batch, so it's great when you're entertaining.
  • Total Time
    Prep: 1 hour + chilling Bake: 15 min./batch
  • Makes
    about 3 dozen

Ingredients

  • 1-1/2 cups butter, softened
  • 1/3 cup all-purpose flour
  • DOUGH:
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 1/4 cup sugar
  • 1 large egg
  • 1 teaspoon salt
  • 3-1/2 to 3-3/4 cups all-purpose flour

Directions

  • 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-in. 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-in. 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-in. rectangle. Cut into 5-in. squares. Cut each square diagonally in half, forming two 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 at 375° for 12-14 minutes or until golden brown. Remove to wire racks. Serve warm.
Nutrition Facts
1 each: 115 calories, 7g fat (4g saturated fat), 25mg cholesterol, 133mg sodium, 11g carbohydrate (2g sugars, 0 fiber), 2g protein.
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