Growing up in France, we often enjoyed buttery croissants for breakfast with steaming cups of hot chocolate. I've tried to re-create the experience for my family with this recipe, and now, it's a Christmas tradition. —Tish Stevenson, Grand Rapids, Michigan
- 2 packages (1/4 ounce each) active dry yeast
- 1 cup warm water (110° to 115°)
- 1-1/4 cups cold butter, divided
- 5 cups all-purpose flour
- 1/3 cup sugar
- 1-1/2 teaspoons salt
- 3/4 cup evaporated milk
- 2 eggs
- 1 tablespoon water
- In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Melt 1/4 cup butter; set aside. Combine 1 cup flour, sugar and salt; add to yeast mixture. Add the milk, 1 egg and melted butter; beat until smooth.
- Place remaining flour in a large bowl; cut in remaining butter until crumbly. Add yeast mixture; mix well. Do not knead. Cover and refrigerate overnight.
- Punch dough down. Turn onto a lightly floured surface; knead about six times. Divide dough into four pieces. Roll each piece into a 16-in. circle; cut each circle into eight wedges.
- Roll up wedges from the wide ends and place point side down 3 in. apart on ungreased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 1 hour.
- Beat water and remaining egg; brush over rolls. Bake at 325° for 20-25 minutes or until lightly browned. Serve warm. Yield: 32 rolls.
Originally published as Christmas Morning Croissants in Taste of Home October/November 2007, p31
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