"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Croissants Recipe

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This recipe for Croissants, by , is from The Gliha Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jean Finke
Added: Friday, November 28, 2008


5 cups flour
2 packages Red Star yeast
1/4 cup sugar
2 tsp salt
1 cup water
3/4 cup evaporated milk
1/4 cup butter
1 egg
1 cup butter, refrigerated temperature, cut in pieces
1 egg
1 TBSP water

Combine in large bowl - flour, yeast, sugar, salt - mix slow.

In saucepan, heat 1 cup water, 3/4 cup milk, 1/4 cup butter to 120 - 130F. Add to flour mixture.

Add 1 egg and blend until moistened on low; beat 3 minutes on medium and set aside.

Cut 1 cup butter into remaining 1/4 cup flour until butter particles peas.

Pour yeast mixture over butter and fold until all flour is moistened.

Refrigerate 2 hours.

Place dough on floured board and knead 6 times.

Divide into 4 equal parts. Roll each part in 14 inch circle. Cut into 10 pie shape pieces.

Roll towards point, place on ungreased cookie sheet point down and curved.

Cover and let rise in warm place 1- 1 1/2 hours.

1 slightly beaten egg + 1 TBSP water brush rolls.
Bake at 350 for 15 - 18 minutes until golden brown.

Number Of Servings:
Number Of Servings:
40 rolls




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