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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Easy Croissants Recipe

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This recipe for Easy Croissants is from The Goodman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 c. all-purpose flour
2 pkgs. instant blend dry yeast
1/4 c. sugar
2 tsps. salt
1 c. water
3/4 c. evaporated milk
1/4 c. butter
1 egg
1 c. butter refrigerator temperature,
cut into pieces
1 egg
1 T water
Directions:
Directions:
Preheat oven 350º

In large mixer bowl, combine 1 cup flour, yeast, sugar and salt; mix well.
In saucepan, heat 1 cup water, milk and 1/4 cup butter until warm (120-130 degrees, butter does not need to melt). Add to flour mixture. Add 1 egg. Blend at low speed until moistened; beat 3 minutes at medium speed. Set aside. In large bowl, cut 1 cup firm butter into remaining 4 cups flour until butter particles are the size of large peas. Pour yeast mixture over flour-butter mixture and fold in until all flour is moistened. Cover; refrigerate 2 hours.

Place on floured surface; knead 6 times to release air bubbles, separate
into 4 parts. Roll each fourth to a 14 inch circle. With a sharp knife, cut
into 10 pie-shape wedges. Starting with wide edge, roll each wedge toward the point. Place on ungreased cookie sheets, point side down,
and curve into croissants. Cover; let rise in warm place until almost doubled. 1 to 1-1/2 hours. Combine 1 slightly beaten egg and 1 tablespoon
water: brush rolls with egg mixture. Bake at 350 for 15 to 18 minutes
until golden brown. Remove from cookie sheets; cool.
Number Of Servings:
Number Of Servings:
40 rolls

 

 

 

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