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Buttery Croissants Recipe
Buttery Croissants Recipe photo by Taste of Home

Buttery Croissants Recipe

Read Reviews (4)
5 4
Publisher Photo
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 King Arthur Unbleached 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 King Arthur Unbleached All-Purpose Flour

Nutritional 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.

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

Nutritional 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.

Reviews for Buttery Croissants(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Jan. 23, 2014

Great recipe!! We inhaled these!!!

MY REVIEW
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
Reviewed Dec. 23, 2010

omnomnom omygosh so nommy

MY REVIEW
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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