BUTTERY CROISSANTS
A traditional dinner roll like this is always welcome at holiday dinners. This croissant recipe makes a big batch, so it's great when you're entertaining.
Provided by Taste of Home
Time 1h15m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- 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-in. 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 20x12-in. rectangle. Fold into thirds. Repeat rolling and folding twice. (If butter softens, chill after folding.) Wrap in plastic; refrigerate overnight., Unwrap dough. On a lightly floured surface, roll into a 25x20-in. rectangle. Cut into 5-in. squares. Cut each square diagonally in half, forming two 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 at 375° for 12-14 minutes or until golden brown. Remove to wire racks. Serve warm.
Nutrition Facts : Calories 115 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 133mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
BUTTER CRESCENTS
Melt in your mouth crescent rolls! This recipe takes a little time but is well worth the wait.
Provided by SAMME
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h15m
Yield 12
Number Of Ingredients 9
Steps:
- Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.
- Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 34.1 g, Cholesterol 52.1 mg, Fat 9.1 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 5.3 g, Sodium 168.5 mg, Sugar 6.2 g
QUICK BUTTER CROISSANTS
Despite the title, this recipe takes several hours to prepare. Luckily, these fresh flaky croissants will be worth the wait!
Provided by MARCIAMOLINA
Categories Bread Yeast Bread Recipes
Time 7h5m
Yield 16
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter. Beat to make a smooth batter; set aside.
- In a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans. Pour the yeast batter over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours or up to four days.
- Turn dough out onto a floured surface; press into compact balls and knead about 6 turns to release air bubbles. Divide dough into four equal parts. Shape one at a time. Refrigerate the remaining dough.
- Roll one part of the dough on a floured board into a circle 17 inches in diameter. With a sharp knife or pizza cutter, cut the circle into eight equal pie-shaped wedges. Roll the wedges loosely toward the point. Shape each roll into a crescent and place on an ungreased baking sheet. Allow 1 1/2 inches space between each roll.
- Cover and let rise at room temperature until almost doubled in size. Approximately 2 hours. Meanwhile, preheat oven to 325 degrees F (165 degrees C).
- Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, until golden.
Nutrition Facts : Calories 311.5 calories, Carbohydrate 35.4 g, Cholesterol 64.8 mg, Fat 16.3 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 9.9 g, Sodium 342.9 mg, Sugar 5.5 g
CRESCENT BUTTER BISCUITS
These delicious almond-enriched Christmas biscuits are perfect anytime of the year. Enjoy with a big mug of tea.
Provided by Marianne
Categories World Cuisine Recipes European German
Time 1h40m
Yield 100
Number Of Ingredients 6
Steps:
- Combine all-purpose flour, almond flour, and sugar in a bowl; rub in butter using your fingers until coarse crumbs form. Add egg yolks and work into a smooth dough. Wrap dough in plastic wrap and chill in the refrigerator for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Turn dough onto a floured work surface; roll into long, thin pieces. Cut into 2-inch pieces and shape each piece into a crescent-shape. Place crescents on the prepared baking sheet.
- Bake in preheated oven until lightly golden, 10 to 15 minutes. Immediately roll the crescents in vanilla sugar while hot. Set aside to cool.
Nutrition Facts : Calories 48.2 calories, Carbohydrate 4.5 g, Cholesterol 11 mg, Fat 3.1 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1.3 g, Sodium 13.4 mg, Sugar 1.6 g
BUTTERY CRESCENTS
Making these flaky rolls takes time: The dough needs to be chilled twice, for 40 minutes each time, and it must rise for an hour before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 35 to 40 rolls
Number Of Ingredients 3
Steps:
- Place butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on low until butter is spreadable. Turn dough out onto a floured work surface. With a floured rolling pin, roll into another 10-by-25-inch rectangle. Spread with butter. Fold both 10-inch edges of dough into middle, then fold in half to form a rectangle that is about 10 by 6 inches. Wrap dough in plastic wrap; place on a baking sheet. Chill for 40 minutes.
- On a floured work surface, roll dough into a 10-by-25-inch rectangle. Fold into quarters as in step 1. Wrap in plastic wrap; return to baking sheet. Chill 40 minutes more.
- Line two large baking sheets with parchment. Roll dough into a 15-by-25-inch rectangle. Using a pizza wheel or a sharp knife, trim edges of dough so they are straight. Discard scraps. Cut rectangle lengthwise into four equal strips. Cut each strip into elongated triangles, about 3 inches wide at the base. Starting at the base of triangles, roll and shape into crescents. Transfer to prepared baking sheets, 1 inch apart. Cover with buttered plastic wrap. Set aside in a cool place to rise for 1 hour.
- Heat oven to 350 degrees. Bake the crescents until golden and cooked through, about 20 minutes. Cool on a wire rack at least 5 minutes before serving.
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FLAKY BUTTERY CRESCENT ROLLS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (16)Total Time 4 hrs 20 minsServings 24Calories 163 per serving
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Whisk together the flour, salt, baking powder, sugar, and yeast., Cut the cold butter into pats; add half to the flour mixture and mix until the butter is in pea-sized bits.
- Add the remaining butter and mix briefly, until it's incorporated but remains in pea-sized chunks., Turn the dough out onto a floured work surface.
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