Homemade Croissants

There might not be anything yummier than, homemade croissants.  I don’t make them very often, because they are rather time consuming, and they have a whole lot of butter in them.  But with Thanksgiving fast approaching I wanted to share this recipe with you because they are perfect for a Thanksgiving dinner; and because I’ll be a little busy making pies to share them with you later.

The Recipe (from Better Homes and Gardens Bread book)

The butter

1 1/2 cups of butter (you can use margarine but butter works way better)

1/3 cup flour

The dough

2 packages active dry yeast

1/2 cup warm water

3/4 cup milk

1/4 cup sugar

1 tsp. salt

1 egg

3 1/2 to 4 1/4 cups of flour

The egg wash

1 egg yolk

1 TBS. milk

The Directions

Cream butter with 1/3 cup of flour

Roll butter mixture between two sheets of waxed paper into a 12 X 6 inch rectangle. Chill at least 1 hour in the refrigerator.

After the butter mixture has been in the refrigerator for a while, maybe 40 minutes I start the dough. 

In a large mixing bowl combine the 1/2 cup of warm water and the yeast, I also sprinkle it with a little sugar, just to get things going. In a separate microwave safe bowl combine the milk, sugar and salt, heat until warm and the sugar is dissolved.  Let it cool to lukewarm (if needed) and then add it to the yeast mixture along with 1 egg. beat well. Stir in about 3 1/2 to 4 cups of flour mix well.  Turn dough out onto lightly floured surface.  Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 min total) Cover and let rest 10 min.

Roll dough into a 14 inch square. 

Place chilled butter on one half of dough;

 

fold over other half and seal edges.

Roll into a 21 X 12 inch rectangle. Chill dough in refrigerator.  (I always put my dough on a cookie sheet and cover it with plastic wrap while it’s in the fridge so it doesn’t dry out.)

Fold the dough into thirds, seal edges.  Roll into a 21X12 inch rectangle.  Chill dough. Fold and roll dough twice more. Chill after each rolling.  After the last rolling fold the dough into thirds then chill in the refrigerator for several hours or overnight. **If some butter starts leaking out the side of your dough while rolling just sprinkle a little flour over it, to keep it from making a big mess**

After the dough as chilled for several hours or overnight.  Cut the dough crosswise into fourths.

Roll each fourth into a 12 inch circle.  Cut each circle into 12 wedges. 

Roll up each wedge loosely, starting with the wide edge.

Place, point side down, on a ungreased baking sheet, curve ends.

Cover and let rise until doubled. Beat egg yolk and milk together and brush over rolls.

Bake at 375 degrees for 12-15 minutes or until golden brown. Remove from baking sheet and serve.  Makes 48 wonderful rolls.

They are full of buttery wonderfulness. The were so good in fact, I thought we were going to eat all 48 of them at dinner. Thankfully we didn’t.

ENJOY!!