QUICK BUTTER CROISSANTS
Number Of Ingredients 10
Steps:
- In a bowl, let yeast soften in water. Add milk, salt, sugar, egg and 1 c of flour. Beat to make a smooth batter and blend in melted butter. Set aside. In a large bowl cut the 1 c butter into remaining 4 c flour/salt to size of kidney beans. Pour yeast batter over top and carefully turn mixture over with spatula to blend just until all flour is moistened. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours and up to 4 days. Remove dough to floured board, press into a compact ball and knead about 6 turns to release air bubbles, divide into 5 or 6 balls. Shape, one part at a time, leaving remaining dough wrapped in refrigerator. To shape, roll one part of dough on floured board into a 10" circle. Cut into wedges. Roll wedges toward point, shaping into crescent and place on ungreased baking sheet point down (allow 1 1/2 inch of space around each roll). Cover lightly and let rise at room temperature in a draft free place. Do not speed the rising of the rolls by placing them in a warm spot. When almost doubled in bulk (2 hours), brush with egg and water mixture. Bake at 325 degrees for about 30 minutes until golden brown. Serve warm.
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