Quick Butter Croissants
- 1 package yeast
- 1 cup warm water
- 3/4 cup evaportated milk
- 1-1/2 teaspoon salt
- 1 egg
- 1/4 cup melted butter
- 1/2 pound whole butter
- 5 cups sifted flour
- 1 egg
- 1 tablespoon water
Yield: About 32 rolls
- Dissolve the yeast in the warm water. Add milk, salt, sugar, first egg and one cup of the flour to water. Beat to make a smooth batter. Blend in melted butter and set aside.
- In a large bowl cut the firm butter into the remaining 4 cups of flour until butter particles are the size of dried kidney beans.
- Pour yeast mixture over the flour/butter mixture and carefully fold in liquid until all is moistened. Cover with plastic film and refrigerate at least 4 hours or up to 4 days.
- Remove dough to a floured board. Press into compact ball, and knead about six turns to release air bubbles. Divide dough into four equal parts. (As you work on each part, leave the remaining dough covered in the refrigerator.)
- Roll the quarter of the dough on a floured board into a circle 17" in diameter. Using a sharp knife, cut the circle into eight equal pie shaped wedges.
- Roll up each wedges to point; shape each roll into a crescent. Place on ungreased baking sheet with points down; allow 1-1/2" around each croissant.
- Cover lightly and let rise at room temperature in a draft free place (not warm oven, they'll melt).
- Beat second egg with water. When rolls are almost doubled in bulk, brush with this mixture. Bake at 325° for about 35 minutes, or until lightly browned; serve warm.
Source: Sunset Magazine, via Becky Janke