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Croissants

These flaky, light golden-brown croissants will make holiday lunch or dinner something special for your family-and the overnight dough will make things more convenient for you!

20 ServingsPrep: 40 min. + rising Bake: 15 min. + cooling

Ingredients

6-1/4 to 7 cups all-purpose flour
1/2 cup sugar
1 package (1/4 ounce) active dry yeast
1-1/2 teaspoons salt
2 cups plus 1 tablespoon milk, divided
1/4 cup water
1 cup cold butter, cubed
1 egg

Directions

In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a
saucepan, heat 2 cups milk and water to 120°-130°. Add to
dry ingredients; beat on medium speed for 2 minutes. Stir enough
remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Meanwhile, in a small bowl, beat butter until softened but still
cold. Spread half of the butter into a 10-in. x 9-in. rectangle on a
piece of waxed paper. Cover with waxed paper and refrigerate. Repeat
with remaining butter.
Punch dough down. Turn onto a lightly floured surface; divide dough
into two pieces. Roll one piece into a 15-in. x 10-in. rectangle.

2 of 2

Croissants (continued)

Directions (continued)

Remove top sheet from butter; invert over two-thirds of dough.
Remove other sheet. Fold unbuttered dough over butter. Fold other
side over top. Roll out into a 15-in. x 10-in. rectangle. Fold into
thirds. Repeat rolling and folding twice. Wrap in plastic wrap;
refrigerate at least 2 hours or overnight. Repeat with remaining
dough and butter.
On a floured surface, roll one piece into a 25-in. x 5-in. rectangle.
Cut into 5-in. square pieces. Cut each square diagonally in half,
forming two triangles. Roll up triangles from the wide end and place
pointed side down 2 in. apart on ungreased baking sheets. Curve ends
down to form crescent shape. Repeat with remaining dough. Cover and
let rise until doubled, about 40 minutes.
In a small bowl, beat egg with remaining milk. Brush over rolls. Bake
at 400° for 14-18 minutes or until golden brown. Remove with a
spatula to wire racks to cool. Yield: 20 rolls.

Nutrition Facts: 1 serving (1 each) equals 262 calories, 11 g fat (6 g saturated fat), 39 mg cholesterol, 286 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein.