Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Flaky Butter Croissants




Source of Recipe


Internet


List of Ingredients




1 pkg. dry yeast
1/4 c. warm water (105° to 115°)
3/4 c. milk, scalded
1 TBSP sugar
1 TBSP shortening
1 tsp. salt
1 egg, beaten
About 3 cups all-purpose flour
3/4 c. butter, softened and divided



Recipe



Dissolve yeast in warm water; let stand 5 minutes. Combine milk, sugar, shortening, and salt in a large bowl; mix well. Cool to 105° to 115°. Add egg and yeast mixture, mixing well. Gradually stir in enough flour to make a soft dough. Place in a well-greased bowl; turn to grease top. Cover; chill 1 hour.

Place dough on a lightly floured surface; roll into a 12-inch square. Spread 1/4 cup butter evenly over dough. Fold corners to center; then fold dough in half. Wrap in waxed paper, and chill 30 minutes. Repeat rolling, buttering, and folding procedure twice; cover and chill dough at least 1 hour after last time.

Divide dough in half; roll each portion into a 14-inch circle on a lightly floured surface; cut into 8 wedges. Roll up each wedge tightly, beginning at wide end. Seal points, and place point side down on greased baking sheets; curve into crescent shapes. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Bake at 400° for 10 to 12 minutes or until lightly browned.

Makes 16 Croissants