Too Easy Croissants

Recipe by Barb G.
READY IN: 45mins
YIELD: 36 rolls


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


  • 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.