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Results 11 - 20 of 48 for croissant eggs
Make Dough: Pour water in ... 24 hours. Shaping Croissants: Cut dough into 4 ... 450 degrees. Beat egg with water. Brush croissants with ... 13 to 15 minutes.
In a large bowl, dissolve ... milk, salt, sugar, egg and 1 cup of the ... wedges. For each croissant, loosely roll wedges toward ... for about 10 minutes.
Heat the half and half ... butter. Whisk in eggs; hold one egg white. ... wedges. Roll each croissant so tip is at the ... minutes until light brown.
Soften yeast in water. Add milk, salt, sugar, beaten egg and 1 cup of the ... in place of the sugar, but the rolls won't be as light and flakey.
Pat rolls into an 8-inch ... Spread cheese and egg mixture on top of rolls ... additional cheese. Bake at 375°F for 20 minutes or until brown.
16. CROISSANT ROLLS
Measure warm water into large ... sugar, salt and eggs and 1 cup flour. Beat ... brown. Remove from sheets and cool on wire rack. Makes 32 rolls.
Mix yeast with 2 tablespoons ... the sugar and eggs. Mix well. Add flour ... baking sheets. Let rise 4-5 hours. Bake at 400 degrees for 10 minutes.
Dissolve yeast in 1 cup ... Brush with beaten egg. Roll from wide side. ... place for 1/2 hour. Bake at 425 degrees for 15 minutes or until brown.
In a large bowl, dissolve ... Add milk, salt, egg, and 1 cup of ... wedges. For each croissant, loosely roll wedges toward ... racks. Yields: 32 croissants.
Dissolve yeast in one cup ... Brush with beaten egg. Roll each pieces from the wide side into a croissant shape. Let rise in warm ... or until golden brown.
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