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Buttery Croissants

 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


  • 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


  • 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.)

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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.
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.