Easy Croissants

Yields:	24-32 servings
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	Preparation	15 minutes
	Cooking	15 minutes
	Ready In	6 hours

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Ingredients

1	cup	milk	warm
1	teaspoon	sugar
1	tablespoon	yeast, active dry
1	cup	flour, all-purpose
3/4	cup	milk	room temperature
1 1/2	teaspoons	salt
1/4	cup	sugar
1	each	egg	beaten
1/2	cup	butter	melted and cooled
4	cups	flour, all-purpose
1	cup	butter	cold
1	each	egg	beaten with cold water

Directions

Stir warm milk and sugar together.

Add yeast.

Let stand 10 minutes.

Stir well. Add flour; beat well.

Add milk, sugar and egg.

Beat until smooth.

Add butter; beat and set aside.

In a large mixing bowl, place the 4 cups of flour and the chilled butter.

Cut butter into flour until pieces are the size of beans (not too small).

Pour the liquid batter into the flour mixture; stir until moistened.

Cover the bowl with plastic wrap.

Refrigerate for at least 4 hours or overnight.

Remove from refrigerator.

Press into a compact ball on a floured board and divide into 4 parts.

Roll each into a circle 12 inch or 16 inch.

Cut each circle into 6 or 8 pie-shaped wedges.

For each croissant roll a wedge towards the point.

Shape into a crescent and place on ungreased baking sheet.

Let rise at room temperature until doubled.

(May take 2 hours or more).

Brush each with egg beaten with cold water.

Preheat oven to 400 F.

Place croissants in oven.

Lower temperature to 350 F and bake for 15 - 20 minutes until golden.

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Member Review

Chicken Dish

Very good. I used cooked chicken breast and canned chicken rather than the baked and deboned. In the future, I would not put the cheese on at the beginning of the baking. Rather I would bake the dish for about 25-30 minutes then top with the cheese to melt the last 5. I felt that the cheese being on the top inhibited the rolls from baking completely. the edges that were not covered with cheese were very flaky while the cheese covered areas seemed a bit soggy.

Reviewed by nilsonsnest