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Buttery Croissants Recipe
Buttery Croissants Recipe photo by Taste of Home
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Buttery Croissants Recipe

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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.
TOTAL TIME: Prep: 1 hour + chilling Bake: 15 min./batch
MAKES:40 servings
TOTAL TIME: Prep: 1 hour + chilling Bake: 15 min./batch
MAKES: 40 servings

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

Nutritional Facts

1 each: 115 calories, 7g fat (4g saturated fat), 25mg cholesterol, 133mg sodium, 11g carbohydrate (2g sugars, 0g fiber), 2g protein .

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Roll into a 20-in. x 12-in. rectangle. Fold into thirds. Repeat rolling and folding twice. (If butter softens, chill after folding.) Wrap in plastic wrap; refrigerate overnight.
  5. 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.
  6. 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.
  7. Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: about 3 dozen.
Originally published as Buttery Croissants in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p43


Reviews for Buttery Croissants

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
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MY REVIEW
shawnba 249952
Reviewed Jun. 30, 2016

"A very traditional recipe for croissants, but at the same time, one of the easier recipes for croissants that I've made. I used the dough to make braided pastry, and it was wonderful!!"

MY REVIEW
Angel182009 145143
Reviewed Aug. 30, 2014

"These took time to put together but it was well worth it!"

MY REVIEW
jstowellsupermom 144963
Reviewed Jan. 23, 2014

"Great recipe!! We inhaled these!!!"

MY REVIEW
Aleece 144956
Reviewed Dec. 29, 2011

"Very yummy and not terribly hard to make. We rolled up milk chocolate chips in some of them before baking and the results were delicious!"

MY REVIEW
hallocookie 99349
Reviewed Dec. 23, 2010

"omnomnom omygosh so nommy"

MY REVIEW
Lynndla 93659
Reviewed Jan. 10, 2010

"my sister in law makes these the last two holiday's and we fight for any leftovers to take home!!!"

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