Bread Machine Croissants

"When you get a bread maker you usually get a cookbook to go with it....well this recipe comes from the cookbook my MIL received with her bread maker. I have not tried them yet, but I will be soon. "The longer the dough is refrigerated before the final shaping, the flakier the croissants will be." Cooking time does include chilling time."
photo by eunjutubbs photo by eunjutubbs
photo by eunjutubbs
photo by Ash R. photo by Ash R.
photo by The Hungry Vegan photo by The Hungry Vegan
Ready In:
6hrs 20mins
18 croissants




  • Add ingredients in the order recommended for your bread machine. Use the DOUGH cycle.
  • When done, remove from bread machine pan and transfer to a greased bowl. Cover and refrigerate for 30 minutes.
  • Place the dough onto a lightly floured surface and roll into a 15 x 12-inch rectangle.
  • With the long side towards you, cover 2/3 of the dough with the thin slices of butter.
  • Fold UNBUTTERED third of dough over the center buttered third, then fold again - over the remaining buttered third.
  • Seal ends and long side of dough. Place on a lightly greased cookie sheet. Cover with plastic wrap and refrigerate for 30 minutes.
  • Place dough on a lightly floured surface with the short side towards you. Roll out into a 15 x 12-inch rectangle.
  • Fold in thirds, folding from end to end. Place back onto greased cookie sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight. The longer the refrigeration time the flakier the croissants.
  • Place dough on lightly floured surface, with short side towards you. Roll out into a 15 x 12-inch rectangle.
  • Cut rectangle into thirds, both crosswise and lengthwise. Then cut each section in half diagonally to form 18 triangles.
  • Roll each triangle up starting at wide end to form crescent shape.
  • Place croissants on greased cookie sheet, curving ends so they almost touch.
  • Brush or spray lightly with water. Cover and let rise in a warm place for 30-50 min or until double in size.
  • Brush croissants with slightly beaten egg white. Bake in preheated 375° oven for 15-20 minutes or until golden brown.

Questions & Replies

  1. Confused by the ingredient list re: the amount of yeast. Seems to say “3 of 2 Tsp Yeast” which would be six Tsp, or two Tbsp of yeast... but that can’t be right, can it? Isn’t it just 2 Tsp yeast (similar to other recipes)?
  2. I have friends that love to bake but I don't have the means to do this and I really wanted to share this. Idk what you need to allow sharing(money etc.) but my friend would love this IF I could share with her.
  3. Why can I not share this?


  1. 5 star recipe! I was worried they wouldn't come out flaky like a croissant, but very happy they did. The flavor was spot on! It was a lot of work, but I expected that and felt it was worth my time. This was my first time making croissants and will definitely make this recipe again. I'm glad I read the entire recipe before making it, otherwise I may have put the egg and 3/4 cup butter directly into the dough. Next time I may use softened butter instead of pads, just to get a nice even layer.
  2. Very good croissants, easy and buttery!??
  3. I never write reviews but felt compelled to do it this time. As a single father, I'm always looking for a way to get my kids to eat something that's real food instead of junk. These croissants are easy to make and taste better than you can buy at the store. The best part is I know exactly what's in them (unlike the vitamin enriched bits of cereal cardboard they usually eat). I make the recipe on Sunday and a couple of school days I send them off with bacon, egg and cheese croissant sandwiches that are mostly gone before they hit the bus. You really need to give this recipe a try. If I can do it anyone can.
  4. This is my first croissant recipe. Next time I will refrigerate dough 24 hours before adding butter to first roll out of dough. I think the recipe needs to disclose that the egg whites should be held aside for the top of the croissants (not put in the batter). The other note to consider is the 3/4 c of butter should be held aside (not put in bread maker batter). This is my first time making this batter, so I put it all in. I am still making the croissants and rolling the batter and refrigerating it. I think this is a great way to learn how to make croissants. A video would be very helpful for first time croissant makers. Thank you for making a recipe for a bread maker. Got a bit impatient and put one croissant in the oven to see how I was doing....there are no shortcuts. The rolling is necessary for the flakiness!
  5. These took a lot of work, but it was well worth it. They were the most popular item at the Thanksgiving table; everyone raved about them. Have tried other croissant recipes before but they were too "bready" - just like rolls but in a crescent shape. These were flaky and buttery in both appearance and flavor.


  1. 2nd time making these and they came out just as good! I tried freezing some of the shaped dough this time to see if it will work well. I'll let y'all know what happens!
    • Review photo by Ash R.


<img src="" border="0" alt="Photobucket - Video and Image Hosting"> <img src="" border="0" alt="Photobucket - Video and Image Hosting"> Hi! My name is Robin, and welcome to my about me page. I will try to be as brief as possible, but I tend to be long winded. If you get bored at anytime, feel free to move on...I won't be offended. I was born in the great city of New Orleans, but have had the pleasure of travelling and living all over the place. My parents moved to Lafayette, Louisiana when I started high school. After high school, I was a nanny and lived in England (London). I miss it A LOT!! England, not the being a nanny part. I lived and got married in California (Los Angeles), but we moved back to Lafayette to be closer to family. Well, to make a long story short, things didn't work out and we got a D-I-V-O-R-C-E!!! After that, I packed up and moved to Texas (Beaumont). I met the love of my life (Toby) on-line - believe it or not - and he whisked me away to Kentucky (Louisville). Which is where I lay my head and call home now. I absolutely love it here!! I love having seasons!! The trees changing colors in Fall and snow in the Winter, along with a BEAUTIFUL Spring and HOT Summer!! We live in the house Toby grew up in, and are about to start doing some MUCH needed renovations! (I DEMAND A BIGGER KITCHEN!!) I have recently (this past year) started growing my own herbs. I threw in a few tomato plants for good measure :D. Now I have the bug!! I want more more MORE!! So Toby has so lovingly decided to make me an actual garden. This way I can grow all sorts of fun stuff!! I can't wait!! I love fresh home grown veggies and stuff!! And NOTHING beats fresh herbs!!! Toby has a son (Zach, 11) from a previous marriage. I guess that would make me the wicked stepmom.....I hope not!!! We also have in our lovely family 2 dogs (Daisy, a Cockapoo who runs the house and Missy, a Black Lab), a cat (Mystery), and a ferret (Flower). I am a stay at home stepmom (that is my job), so I have all day to cook and look up different recipes. I LOVE it!! I have figured out that I can cook twice as much if I give half of what I cook away....LOL!! This means Toby's business partner and his wife eat just as well as we do!! They have told me on many occasions, that if I can't take Toby anymore they will add on to their house to make room for me. All I have to do is cook!! LOL!! My parents are foodies and I TOTALLY blame them for my passion for food!! I will try anything once. I have found that I really do like some things I "thought" I hated. Although, I do still HATE (green)peas!! Here is my rating key for reviews: ***** = HEAVEN - I would not change a thing!! **** = Was VERY good, but would make a few changes *** = Not a bad recipe, but would make quite a few changes if I made it again ** = Would have to make a lot of changes to enjoy * = Didn't enjoy it at all, and will probably not make again.
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