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Croissants

 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.
Nutritional 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.