Croissant Rolls
shared by Jennifer
Details:
-
PT20M
- Prep Time: 20 Minutes PT20M
- Cook Time: 20 Minutes PT40M
- Total Time: 40 Minutes
- Difficulty: Intermediate
- Serves: 16-24 rolls
- Cuisine: American
Cut together butter and 1/3 c. flour. Place on wax paper. Fold over wax paper and press or roll into a 10x4 inch rectangle. Chill 1 hour. Stir together war
Ingredients:
- 1 c. butter
- 1/3 c. flour
- 1 1/2 c. warm water
- 1 Tbsp. yeast
- 1 tsp. salt
- 3 Tbsp. brown sugar
- 2 1/2 Tbsp. instant potato flakes
- 1/3 c. dry milk
- 1/3 c. cornstarch
- 3 c. flour
- 1 egg
- 1 Tbsp. milk
- sugar
Directions:
- Cut together butter and 1/3 c. flour. Place on wax paper.
- Fold over wax paper and press or roll into a 10x4 inch rectangle. Chill 1 hour.
- Stir together warm water and yeast, let set 10 minutes.
- Mix next 6 ingredients with yeast mixture, mixing to make a soft dough.
- On a floured surface, roll yeast dough into a 12" rectangle.
- Place chilled mixture in center of square. Fold sides over butter. Roll into 12" square again. Repeat 3 more times.
- Place in covered bowl, chill 1 hour. Divide dough in half. Roll each part into 12-14 inch circle. Cut into 8-12 wedges.
- Roll up from widest edge toward point. Place on greased baking sheets. Let rise 1 hour.
- Mix egg and milk. Brush roll tops, then sprinkle with sugar.
- Bake at 375° for 15-20 minutes. Rolls should be golden brown.