Croissants

★★★★★ 2 Reviews
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By Linda P
from Cincinnati, OH

Nothing like homemade.

serves 32
prep time 1 Hr
cook time 25 Min

Ingredients

  • 2 pkg
    1/4 oz ea. active dry yeast
  • 1 c
    warm water (110 to 115 degrees)
  • 1 1/4 c
    butter, divided
  • 5 c
    all purpose flour
  • 1/3 c
    sugar
  • 3/4 c
    evaporated milk
  • 2
    eggs
  • 1 Tbsp
    water
  • 1 tsp
    salt
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How To Make

  • 1
    In a large mixing bowl, disolve yeast in warm water. Let stand for 5 minutes.
  • 2
    Melt 1/4c butter, set a side.
  • 3
    Combine 1 cup flour, sugar, salt and add to yeast mixture. Add the evaporated milk, 1 egg, and melted butter; beat until smooth.
  • 4
    Place in remaining flourin a large bowl, cut in remaining butter until crumbly, add yeast mixture, mix well.
  • 5
    Do not knead. Cover and refrigerate over night.
  • 6
    Punch dough down. Turn onto a lightly floured surface, knead about 5 or 6 times.
  • 7
    Divide dough into four pieces. Roll each piece into a 16" round circle, cut each circle into 8 wedges. Roll up wedges from the wide end and put point side down.
  • 8
    Place 3" apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for one hour.
  • 9
    Beat water and remaining egg, brush over rolls. Bake at 325 degrees for 20-25 minutes or until lightly browned. Serve warm.

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