Buttery Croissants

 

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

Directions

1.  In a small bowl, beat butter and flour until combined; spread into a 12x6-in. rectangle on a piece of waxed paper.


2.  Cover with another piece of waxed paper; refrigerate for at least 1 hour.

3.  In a large bowl, dissolve yeast in warm water.

4.  Add the milk, sugar, egg, salt and 2 cups flour; beat until smooth.

5.  Stir in enough remaining flour to form a soft dough.

6.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

7.  Roll dough into a 14-in. square.

8.  Remove top sheet of waxed paper from butter; invert onto half of dough.

9.  Remove waxed paper.

10. Fold dough over butter; seal edges.

11. Roll into a 20x12-in. rectangle.

12. Fold into thirds.

13. Repeat rolling and folding twice. (If butter softens, chill after folding.)

14. Wrap in plastic; refrigerate overnight.

15. Unwrap dough.

16. On a lightly floured surface, roll into a 25x20-in. rectangle.

17. Cut into 5-in. squares.

18. Cut each square diagonally in half, forming two triangles.

19. Roll up triangles from the wide end; place 2 in. apart with point down on ungreased baking sheets.

20. Curve ends down to form crescent shape.

21. Cover and let rise until doubled, about 45 minutes.

22. Bake at 375° for 12-14 minutes or until golden brown.

23. Remove to wire racks.

24. Serve warm.

Yield: about 3 dozen