Croissants
Source of Recipe
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Attach kneading blade to drive shaft in bread case.
In bread machine place
1/4 cup tepid water
1 stick very soft unsalted butter
1 cup sour cream
2 slightly beaten eggs
1 teaspoon salt
3 tablespoons of sugar.
Add 3 and 1/4 cups bread flour. Make a small well in center (not deep). Add 2 and 1/4 teaspoons bread machine yeast.
Select dough mode to mix and knead for 30 minutes or stop before it goes to rise.
set machine at this dough mode, mix and knead at 1:40 but stop it when it reaches l :09, which starts the rise method.
Remove at once from machine and place in a large bowl that has a little flour in it, and sprinkle lightly with flour.
Divide into 3 parts. Roll each one out on a floured board into a circle. Keep other two covered until ready to roll out. Spread with very soft butter.
If you desire, sprinkle with a mixture of sugar, cinnamon and white raisins.
Cut in half, then into fourths, then eighths until you have 16. Roll from outside in. Place on buttered cookie sheets. Cover with towel and place in a warm place to rise for 1 hour.
Brush top of each one with beaten egg white before baking. Bake 375 degrees for 15 minutes. They should be just lightly brown and the bottom brown when turned over.
Makes 4 dozen.
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