ROUND CROISSANT RECIPES

Steps:

• Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
• Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume, about 3 hours. Deflate gently, and let rise again until doubled, about another 3 hours. Deflate and chill 20 minutes.
• Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle. Smear butter over top two thirds, leaving 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
• To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
• Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.

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!