Croissants Recipe

Ingredients:

1 1/2 cups butter or margarine

1/3 cup all-purpose flour
2 packages active dry yeast

1/2 cup warm water (110° to 115°)

3/4 cup milk
1/4 cup sugar
1 teaspoon salt

3 3/4 to 4 1/4 cups all-purpose flour

1 egg yolk

1 tablespoon milk

Method

Cream butter or margarine with 1/3 cup flour. Roll butter mixture between two sheets of waxed paper into a 12x6-inch rectangle. Chill at least 1 hour.
 

Soften yeast in warm water. Heat 3/4 cup milk, sugar, and salt till sugar dissolves. Cool to lukewarm; turn milk mixture into a large mixing bowl. Add softened yeast and 1 egg; beat well.

Stir in 2 cups of the flour, beat well. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Let rest 10 minutes.

Roll into a 14-inch square. Place chilled butter mixture on one half of dough; fold over other half and seal edges. Roll into a 21x12-inch rectangle; seal edges. Fold into thirds. Roll into a 21x12-inch rectangle. Fold and roll twice more; seal edges. Chill after each rolling. Fold into thirds to 12x7 inches. Cover; chill several hours or overnight.

Cut dough crosswise into fourths. Roll each fourth into a 12-inch circle. Cut each circle into 12 wedges. Roll up each wedge loosely, starting from the side opposite the point.
 

Place on ungreased baking sheets, point down; curve ends. Cover; let rise till double (30 to 45 minutes). Beat egg yolk with 1 tablespoon milk; brush on rolls. Bake in a 375° oven for 12 to 15 minutes. Remove from baking sheets.. Makes 48.

Per serving(1/48 of recipe): 9 g carbohydrates, 100 calories, 6 g fat, 118 mg sodium, 2 g protein

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