CROISSANTS

By rmille6277

Sherry Riggs Bower

Ingredients

• 1 1/2 cups butter or margarine
• 1/3 cup all-purpose flour
• 2 packages active dry yeast
• 1/2 cup warm water (110deg to 115deg)
• 3/4 cup milk
• 1/4 cup sugar
• 1 teaspoon salt
• 1 egg
• 3 3/4-4 1/4 cups all-purpose Flour
• 1 egg yolk
• 1 tablespoon milk

Preparation

Step 1

Cream butter or margarine with 1/3 cup flour. Roll butter mixture between two sheets of waxed paper into a 12 x 6-inch rectangle. Chill at least 1 hour.
Soften yeast in warm water. Heat 3/4 cup milk, sugar and salt till sugar dissolves. Cool to lukewarm; turn milk mixture into a large mixing bowl. Add softened yeast and 1 egg; beat well.
Stir in 2 cups of the flour; beat well. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough to the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Let rest 10 minutes.
Roll into a 14-inch square. Place chilled butter mixture on one half of dough; fold over other half and seal edges. Roll into a 21 x 12-inch rectangle; seal edges. Fold into thirds. Roll into a 21 x 12-inch rectangle. Fold and roll twice more; seal edges. Chill after each rolling. Fold into thirds to 12 x 7 inches. Cover; chill several hours or overnight.
Cut dough crosswise into fourths. Roll each fourth into a 12-inch circle. Cut each circle into 12 wedges. Roll up each wedge loosely, starting from the side opposite the point.
Place on ungreased baking sheets, point down; curve ends. Cover; let rise till double (30 to 45 minutes). Beat egg yolk with 1 tablespoon milk; brush on rolls. Bake in a 375deg oven for 12 to 15 minutes. Remove from baking sheets. Makes 48.