When I use these croissants for hotdog buns, after the first rise, I do not roll up the pieces that I am going to be using for hotdogs. I let them rise flat after they have been cut and then place the hotdog at the larger edge of the croissant and roll up just before baking.
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- 2 c
- warm water (i do not use warm water from the tap, i use cold water and slightly warm it on the stove to less than 120 degrees)
- 2/3 c
- nonfat dry milk
- 2 Tbsp
- dry yeast
- 1/4 c
- organic cane sugar
- 2 tsp
- 1/2 c
- (softened) butter
- 1 large
- 41/2 to 5 c
- all-purpose flour
1Dissolve the dry milk in the water. Add the yeast and stir slightly. Give the yeast a couple of minutes to rest in the liquid. Add the sugar, salt, butter, eggs and 2 cups of flour.
2Mix slowly. Slowly add 2 more cups of the flour and start stirring it more swiftly. Add another 1/2 cup of the flour and mix it until smooth.
3Oil the sides of the bowl (so the dough does not stick) and cover the bowl with a pastry cloth or a piece of plastic wrap that has been sprayed with oil so that it does not stick to the dough.
Let raise for 45 to 60 minutes. It should have easily doubled in size.
4Divide in half and roll each half into a circle on a pastry mat that has been sprinkled with flour. Cut your circle into 8 even pie pieces.
Roll each piece into a croissant starting at the outside edge and rolling towards the center.
Place each croissant on a parchment paper lined pan. Let them raise again and then bake at 375 degrees for 15 to 20 minutes.