BUTTERY CROISSANTS

Buttery Croissants image

A traditional dinner roll like this is always welcome at holiday dinners. This croissant recipe makes a big batch, so it's great when you're entertaining.

Provided by Taste of Home

Time 1h15m

Yield about 3 dozen.

Number Of Ingredients 10

Ingredients

1-1/2 cups butter, softened
1/3 cup all-purpose flour
DOUGH:
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/4 cup sugar
1 large egg
1 teaspoon salt
3-1/2 to 3-3/4 cups all-purpose flour

Steps:

In a small bowl, beat butter and flour until combined; spread into a 12x6-in. rectangle on a piece of waxed paper. Cover with another piece of waxed paper; refrigerate for at least 1 hour., In a large bowl, dissolve yeast in warm water. Add the milk, sugar, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Roll dough into a 14-in. square. Remove top sheet of waxed paper from butter; invert onto half of dough. Remove waxed paper. Fold dough over butter; seal edges. , Roll into a 20x12-in. rectangle. Fold into thirds. Repeat rolling and folding twice. (If butter softens, chill after folding.) Wrap in plastic; refrigerate overnight., Unwrap dough. On a lightly floured surface, roll into a 25x20-in. rectangle. Cut into 5-in. squares. Cut each square diagonally in half, forming two triangles. , Roll up triangles from the wide end; place 2 in. apart with point down on ungreased baking sheets. Curve ends down to form crescent shape. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks. Serve warm.

Nutrition Facts : Calories 115 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 133mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.