MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buttery Croissants
Categories: Breads
Yield: 36 Rolls

1 1/2 c Butter, softened
1/3 c A-P flour

MMMMM---------------------------DOUGH--------------------------------
1/4 oz Env active dry yeast
1/4 c Warm (115ºF/46ºC) water
1 c Warm ( (110° to 115°) milk
1/4 c Sugar
1 lg Egg; room temp
1 ts Salt
3 1/2 c A-P flour

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" 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 20" X 12" 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
25" X 20" rectangle. Cut into 5" squares. Cut each
square diagonally in half, forming 2 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 @ 375ºF/190ºC until golden brown, 12-14 minutes.
Remove to wire racks. Serve warm.

Loraine Meyer, Bend, Oregon

Makes: about 3 dozen

RECIPE FROM: https://www.tasteofhome.com

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