This is one of those recipes that I was so sad to discover had disappeared from the archives. It definitely deserves it’s turn in the spotlight, especially around the holidays, so I just had to bring it back.
I’ve made true croissants before and, while fun, it’s pretty time consuming, and the dough can be a bit finicky to work with because everything needs to be just right. Consider these croissants to be the simplified version of those. They’re flakier and softer then a roll but they don’t shatter into shards as soon as you touch them, like a real croissant does. They are easy peasy, absolutely crave-worthy, and so much fun to make.
As is, these are a great addition to a holiday table whether it be for breakfast with a bit of butter and jam, for lunch stuffed with ham and cheese, or for dinner as a side to mop up gravy. But they are also delicious rolled up with chocolate or cheese in the centre before baking, or really any filling you can dream up. I’ve got a special Christmas treat planned for this dough that I will hopefully be sharing with you soon. This is a definite must-have holiday roll to have in your repertoire.
- 1 cup tepid water
- 2 packages (or 4.5 teaspoons) active dry yeast
- 5 cups all-purpose flour, divided
- 1/3 cup sugar
- 1 1/2 teaspoons salt
- 3/4 cup heavy cream (or whole milk)
- 1 large egg
- 1/4 cup melted butter
- 1 cup cold butter
- egg wash (1 tablespoon water + 1 egg, beaten)
Place water in a large bowl. Sprinkle yeast over. Allow to sit for 5 minutes until creamy. Add 1 cup flour, sugar, and salt. Stir until incorporated. Add cream, egg and melted butter. Beat until smooth. Set aside.
Place remaining 4 cups flour in a large bowl. Using a large hole box grater, grate cold butter over flour 1/4 cup at a time, tossing with flour after each 1/4 cup addition. Add yeast mixture, mix well, but do not knead. Cover with plastic wrap and place in the refrigerator overnight.
When ready, remove dough from the fridge and punch down. Turn onto a lightly floured surface and knead about six times. Divide evenly into four pieces. Using a rolling pin, roll each piece into a 16-inch circle. Using a pizza cutter, cut each circle into eight wedges. Roll up the wedges starting from the wide ends and rolling toward the point. Place point side down, on ungreased baking sheets leaving 3 inches between each roll. Curve the ends of the rolls to form a crescent shape. Cover loosely with lightly greased plastic wrap and let rise in a warm place for 1 hour. ( I like to place them in an oven with the light turned on. Just don’t forget to remove them when you preheat the oven!)
When ready to bake, brush rolls with eggwash. Bake at 325°F for 20-25 minutes or until lightly browned. Allow to cool slightly before serving.
Makes: 32 rolls
Adapted from Taste of Home.