• 1/30 Nat Croissant Day 1

    From Dave Drum@1:2320/105 to All on Mon Jan 29 13:44:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Buttery Croissants
    Categories: Breads
    Yield: 36 rolls

    1 1/2 c Butter, softened
    1/3 c A-P flour

    1/4 oz Env active dry yeast
    1/4 c Warm (115-|F/46-|C) water
    1 c Warm ( (110-# to 115-#) milk
    1/4 c sugar
    1 lg Egg; room temp
    1 ts Salt
    3 1/2 c A-P flour

    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" 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 20" X 12" rectangle. Fold into thirds.
    Repeat rolling and folding twice. (If butter softens,
    chill after folding.) Wrap in plastic; refrigerate

    Unwrap dough. On a lightly floured surface, roll into a
    25" X 20" rectangle. Cut into 5" squares. Cut each
    square diagonally in half, forming 2 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 @ 375-|F/190-|C until golden brown, 12-14 minutes.
    Remove to wire racks. Serve warm.

    Loraine Meyer, Bend, Oregon

    Makes: about 3 dozen

    RECIPE FROM: https://www.tasteofhome.com

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