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Results 41 - 50 of 64 for croissant rolls
Soften yeast in water. Add ... parts or balls. Roll each ball into a circle ... minutes. Makes 32 rolls. I usually double the ... as light and flakey.
42. EASY CROISSANTS
In a large mixing bowl ... 4 equal parts. Roll each 1/4 part into a ... and curve into croissant shape. Cover; let rise 1 ... tablespoon water. Brush rolls with egg mixture. Bake at ... Freeze the extra croissants.
43. CROISSANTS
Preparation: Hard. Cost: Fairly inexpensive. ... or 20 small croissants: In a big bowl, ... onto floured surface. Roll to a square, about 1/2 ... g. Cholesterol: 35 mg.
44. EASY CROISSANTS
Preparation time: 15 minutes. Rising ... 1/4 with flour. Roll into a circle 16 inches ... Spoon 2 tablespoons on wide end of each dough wedge.
45. CROISSANTS
Cut each stick of butter ... Punch down dough. Roll into rectangle, 25x10 inches, on ... long side. Place rolls with points underneath on ungreased ... milk slightly; brush croissants with egg yolk mixture. Bake ... and brown, 8-10 minutes.
46. CROISSANTS
Stir butter with a wooden ... lightly floured surface; roll into a 24 x 10-inch ... milk; brush over croissants. Bake at 425°F for ... brown. Yields two dozen.
47. CROISSANTS
Cream (room temperature) butter with 1/3 cup flour. Roll butter mixture between 2 sheets ... tablespoon milk, brush rolls. Bake in 375 degrees ... from sheets. Makes 48.
48. CROISSANTS
Soften yeast in water. Add ... plastic in refrigerator. Roll one part into a 17 ... minutes. (Do NOT speed rising by placing rolls in warm spot.)
49. CROISSANTS
Melt butter in hot milk; ... into 4 portions. Roll out like pie crust. Cut ... Cover; let rise 4 hours. Bake at 325 degrees until lightly browned.
50. CROISSANTS
Cream butter and the 1/3 cup flour. Roll mixture between two sheets of ... milk; brush over rolls. Bake at 375 degrees ... sheets. Makes 48 rolls.
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