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Easy Croissants




Source of Recipe


1989 Hometown Collection


Recipe Link:

List of Ingredients




1 pkg. dry yeast
1 C. warm water
5 C. flour-divided
1/3 C. sugar
1 1/2 tsp/ salt
3/4 C. evaporated milk
1 egg
1/4 C. butter, melted
1 C. butter
1 egg, beaten
1 T. water

Recipe



Dissolve yeast in warm water in a medium mixing bowl; let stand 5 minutes. Add 1 C. flour, sugar, salt, milk, and 1 beaten egg, beating on low speed mix until smooth. Stir in 1/4 C. melted butter; set aside.

Place remaining 4 C. flour in a large mixing bowl; cut in 1 C. butter with a pastry with a pastry blender until mixture resembles coarse meal. Fold yeast mixture into flour mixture just until dry ingredients are moistened. Cover and chill 2 hours.

Turn dough out onto a lightly floured surface, and knead lightly 6 to 8 times. Divide dough into 4 equal portions. Roll each portion to a 16-inch circle; cut into 8 wedges. Roll up each wedge, beginning at wide end, and seal points. Place rolls, point side down, on an ungreased baking sheet, and curve each roll into a half-moon shape. Cover and let rise in a warm place (85* F.), free from draft, 1 1/2 hours or until rolls are doubled in bulk.

Combine beaten egg and 1 T. water; brush rolls with egg mixture. Bake at 400* for 10 minutes or until lightly browned. Yeild: 32 croissants.