Too Easy Croissants

Too Easy Croissants created by mickeydownunder

These a are very good & easy Croissant rolls . The recipe was given to me by my daughter Peggy. Prep time does not include chill time because it may differ.

Ready In:
45mins
Yields:
Units:

ingredients

  • 1 (1/4 ounce) package yeast (2&1/4 teaspoon)
  • 14 cup warm water
  • 2 egg yolks
  • 1 cup milk, lukewarm
  • 1 tablespoon sugar
  • 12 teaspoon salt
  • 3 13 cups flour, about
  • 1 cup real butter
  • 1 egg white (beaten until frothy)

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Barb G.
Contributor
@Barb G.
Contributor
"These a are very good & easy Croissant rolls . The recipe was given to me by my daughter Peggy. Prep time does not include chill time because it may differ."

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  1. QUEEN A.
    What kind of yeast will be use?
  2. Matthew C.
    I had the same experience as Shelley. These came out look beautiful (though I had to pull them out after 18 minutes, not 20). Nice smell, good texture - light crunch on the outside, fluffy on the inside. Not flaky like a real croissant, but I knew I was sacrificing that flakiness in return for not spending 10 hours folding and refrigerating like real croissants. My main disappointment was the blandness of the flavor. I didn't enjoy eating them plain at all. With added butter or jam, they were good, but I was hoping they'd be good just to snack on.
  3. Shelley L.
    So they look good and smell good but ate one and there was absolutely no flavour. Had to add jam or butter to get any flavour. What did i do wrong. Help!
  4. Mary M.
    If i use a combo of white and whole wheat flour would it work? I'm almost out of white flour!
  5. Mary M.
    I'm running low on white all purpose flour, if i used a combo of white and whole wheat flour would it work the same?
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