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Ingredients
- 1 pkg. yeast
- 1 c. hot water, 110 degrees
- 1 teaspoon granulated sugar
- 3 c. bread flour
- 1/2 teaspoon salt
- 1 c. sweet butter
- 1 egg
Directions
- Dissolve yeast in one cup warm water. Stir in sugar. Put together flour, salt, 1/4 cup sweet butter and yeast mix in bowl. Mix by machine or possibly knead by hand till smooth dough. Place on board, covered with a slightly wet towel and let rest for 25 min.Roll dough, using some flour into a large rectangle shape. Place remaining 3/4 cups sweet butter on top of dough smooth and evenly. Fold dough in thirds from narrow end. Refrigerate dough for one hour. Repeat above procedure by rolling and folding the dough. Let dough refrigerate and rest for 1 hour.
- Roll dough on lightly floured surface to 1/4 inch thickness. Cut into squares of about 4 inches. Cut each square diagonally. Brush with beaten egg. Roll each pcs from the wide side into a croissant shape. Let rise in warm place for 30 to 45 min. Brush with egg wash. Bake at 425 degrees for 15 min or possibly till golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 10 servings | |
| Calories 321 | |
| Calories from Fat 172 | 54% |
| Total Fat 19.56g | 24% |
| Saturated Fat 11.9g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 255mg | 11% |
| Potassium 66mg | 2% |
| Total Carbs 30.54g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.59g | 0% |
| Protein 5.94g | 10% |
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