|
|
|
|
 |
|
|
| Croissants #2 Recipe |
Category: Breads
Rating:
N/A
Servings: 16
|
|
|
Ingredients
1 cup milk
1 tablespoon oil
1 tablespoon sugar
1/2 teaspoon salt
1 pkg compressed or active dry yeast
1/4 cup warm water (105 to 115) (up to)
3 cup all-purpose flour
1 cup butter; softened
1 egg yolk
1 tablespoon milk
Cooking Directions:
Date: Tue, 07 May 1996 10:55:21 -0400
From: theservs@gate.net (Thomas E. Haug)
Heat 1 cup milk, oil, sugar, and salt in a saucepan; cool to lukewanm. Dissolve yeast in warm water in a large bowl. Add milk mixture and 1 cup flour; beat until smooth. Stir in enough remaining flour to make a soft dough. Turn dough onto a floured surface; continue to work in flour until dough can be kneaded. Knead until smooth and elastic (about 5 minutes). Shape dough into a ball and place in an oiled bowl; turn to oil top of dough. Cover; let rise in a warm place until double in bulk (about 45 minutes). Punch dough down. Roll out on floured surface to form a rectangle about l/4 inch thick. Cut butter in slices (just soft enough to spread but not melted). Spread over center one-third section of rectangle. Fold each extending side of butter, pressing together the open edges to seal. Roll out again until rectangle is 3/8 inch thick. Turn dough occasionally, flouring surface lightly to prevent sticking. Fold in thirds again to make a squarish rectangle. Roll dough and fold again in the same manner. Wrap dough in waxed paper or foil; chill 30 minutes. If at any time dough oozes butter and becomes sticky while rolling, chill until butter is more firm. Roll and fold again 2 more times exactly as directed before. Chill dough again another 30 minutes. Roll dough into a rectangle about 1/8 inch thick. Cut into strips 6 inches wide. Cut triangles out of each strip to measure about 6x8x6 inches. Roll up each triangle of dough from a 6-inch edge, pinching tip to seal. Shape each roll into a crescent. Place, point down, 1 1/2 inches apart on ungreased baking sheet. Cover; let rise until double in bulk (30 to 45 minutes). Brush each roll with mixture of egg yolk and 1 tablespoon milk. Bake at 425F 15 minutes, or until brown. Remove from baking sheet and cool on wire rack. Serve warm.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LISTSERVER
MM-RECIPES DIGEST V3 #129
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
breads
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
