Easy Croissant Rolls
Delicious, crispy, melt in your mouth croissants.
|Author: What's Cookin, Chicago?|
|Prep time: 4 hours|
|Cooking time: 18 minutes|
|Total time: 4 hours 18 minutes|
- 5 cups all purpose flour
- 1/2 tablespoon yeast
- 1/4 cup sugar
- 2 teaspoons salt
- 1 cup water
- 3/4 cup evaporated milk or half and half
- 3/4 cup butter room temperature
- 1 egg
- 1 cup butter, cold and cubed
- 1 egg
- 1 tablespoon water
- In a large mixer bowl, combine 1 cup flower, yeast, sugar, and salt; mix well.
- In a 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 a large bowl, use a pastry cutter to cut 1 cup firm butter into remaining 4 cups flour until butter particles are the size of large peas. You can also use a food processor for this step. Pour the yeast mixture over flour-butter mixture and fold in until all flour is moistened. Transfer the mixture in a lightly greased bowl. Cover; refrigerate at least 2 hours or up to several days.
- Place the chilled dough on floured surface, knead about 6 times to release air bubbles. Divide into 4 parts and roll each part into a 14-inch circle. With a sharp knife or pizza cutter, cut the circle into ten pie-shapes wedges. Starting with the wide edges, roll each wedge toward the point. Place on lightly greased cookie sheets, point side down, and curve into croissants. Cover; let rise in a warm place until almost doubled in size, about 1 to 1 ½ hours.
- Preheat the oven to 350 degrees. Whisk together 1 egg and 1 tablespoon water for egg wash. Brush the tops of the croissants with egg wash.
- Bake croissants for 15 to 18 minutes until light golden brown. Cool on racks.
NotesIn step 2, overheating the water will kill the yeast and dough will not rise. Watch the temperature carefully.
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