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Buttery Croissants

A traditional dinner roll like this is always welcome at holiday dinners. The recipe makes a big batch, so it's great when you're entertaining.

40 ServingsPrep: 1 hour + chilling Bake: 15 min./batch

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 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
12-in. x 6-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 20-in. x 12-in. rectangle. Fold into thirds. Repeat
rolling and folding twice. (If butter softens, chill after folding.)

2 of 2

Buttery Croissants (continued)

Directions (continued)

Wrap in plastic wrap; refrigerate overnight.
Unwrap dough. On a lightly floured surface, roll into a 25-in. x
20-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. Yield: about 3 dozen.

Nutrition Facts: 1 serving (1 each) equals 115 calories, 7 g fat (4 g saturated fat), 25 mg cholesterol, 133 mg sodium, 11 g carbohydrate, trace fiber, 2 g protein.