EASY CROISSANTS RECIPES

Steps:

• Proof the yeast in the warm water and set aside.
• Beat egg yolks,stir in warm milk,sugar,salt, yeast mixture,and 2/3cup of the flour.
• Beat until smooth and set aside.
• Cut butter into remaining flour until partcles are the size of LARGE PEAS.
• Pour in yeast mixture.
• Mix lightly with a spatula just until flour is moistened.
• Cover and chill at least 2 hours or up to 3 days.
• IT MUST BE COLD WHEN ROLLING OUT. If it gets too warm and the butter starts to melt, fold into thirds and refrigerate for 30 minutes.
• Turn out onto a floured board and knead lightly.
• Divide into thirds.
• Roll each into 16 inch diameter circle and cut into 12 pie shaped wedges.
• Roll wedges starting at the wide end.
• Place point side down on a greased baking sheet.
• Cover with towel and let rise at room temperature until doubled.
• Brush each with beaten egg white.
• Bake in a 375 degree oven for about 20 minutes.
• Serve warm or re-heat in low oven-- do not microwave.
• Makes 36 small, but you can make as big as you want.

Steps:

• Unroll crescent dough and separate into triangles.
• Take two triangles, and place them wide end to wide end, overlapping just slightly.
• Pinch/press wide ends together to make one large diamond.
• Roll up loosely starting at long side, to make a long rope.
• Curve ends around and cross over.
• Tuck ends under.
• Kind of scrunch up to form a loose, round croissant shape.
• Continue with rest of dough making 4 croissants.
• Place on cookie sheet. (*Grease sheet if purchased dough states to do so).
• Brush tops with melted butter or an egg wash. (1 egg beaten with 1 tbs water.).
• Bake in 375ºF oven for about 11-13 minutes or until deep, golden brown! (My oven takes 13-14 minutes).
• Slice in half lengthwise if desired or for making sandwiches!