Mix yeast, warm water and sugar in the bottom of a mixing bowl. After the yeast starts to work, add the milk, sugar, salt, egg and 1 1/2 cups flour. Mix together until the miture is smooth. Set aside.
Cut the butter into the 4 cups flour until the butter is the size of peas.
Pour the wet batter over the flour/butter mix and stir together until combined. Do not overmix. Cover the dough and put in the refrigerator for several hours. The dough will keep well for several days.
When ready to bake, divide the cold dough into four sections, removing one section. Return the other three sections to the refrigerator until ready to use. Form the 1/4 dough into a ball and roll it out into a circle about 1/2 inch thick. Cut the dough into four sections. Starting at the wide end, roll the section up until the tip is over the roll and bend the ends to form the cresent shape. Place on a baking sheet. Continue with the rest of the sections.
The dough can be made into smaller rolls by cutting into more sections.
Let the rolls rise for an hour, covered with a damp towel or plastic wrap, until twice their original size.
Uncover rolls, place in a COLD oven at 325 degrees for 18 minutes or until brown. Cool on racks.
Delicious and easy. Why buy them when making them is easy?
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (93g)|
|Recipe Makes: 16|
|Calories from Fat: 142 (37%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 43.5mg||13 %|
|Sodium 88mg||3 %|
|Potassium 89.4mg||2 %|
|Total Carbohydrate 53.4g||16 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 51.7g|
|Protein 6.3g||9 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 380
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What would you serve with this? Link in another recipe
anthonyjonUpon folding the dough make sure the dry butter should not be so soft and in every fold of it let it rest in chiller for about 30-40 mins3y ago
MalaFiumankaWhen spreading the dough, sprinkle little flour so the dough is not sticky.3y ago
tashdicangioHave tried twice and they didn't work!! Very disappointing.4y ago
ChitronicI have to agree with the other comments; it needs a little bit more flour just to meke it less sticky. Great recipe though, i had the best time making them. It's so simple and they tasted incredible! All family liked them. Thank you very much.4y ago
RandytavesWhat are you supposed to do with the 1/4cup oil..... Here's hoping it works.6y ago
marjorie_tehi! i made my first batch of croissant and everybody loved it! although i had a hard time with the dough because it was a bit sticky.. but the taste was perfect... i'll be making another batch.. this time adding a little more flour... and maybe try it with ham and cheese on it.. fingers crossed! thanks! :)6y ago
marjorie_tehi, i made this recipe.. after putting it in the refrigerator for several hours. i find it a bit hard to manage since its a bit sticky.. is there something i can add to make it easier to shape.6y ago
jwedzeeDelicious and easy. Why buy them when making them is easy? [I posted this recipe.]10y ago