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Rolls - Croissant - Darrell's Yeast Croissant Rolls Recipe

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This recipe for Rolls - Croissant - Darrell's Yeast Croissant Rolls is from Mom's All In The Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pack Active Dry Yeast
1/4 Cup Warm Water
1/4 Cup Sugar
1/3 Cup Butter
1 Teaspoon Salt
3 Cups Flour
1 Egg
3/4 Cup Warm Milk
Directions:
Directions:
In a large bowl, dissolve the YEAST with the WARM WATER and the SUGAR.

Mix the BUTTER and SALT together in a Glass measuring cup and melt in the microwave, being careful NOT to let it get too HOT.

Make sure that the Melted BUTTER is not too hot, then add it to the YEAST mixture. Now, mix in 1 1/2 Cups of FLOUR, and the EGG, and mix well. Now, add the remaining FLOUR and mix well.

Cover the bowl with a dishcloth and place in a warm, draft free area to rise. After the DOUGH rises, punch it down and allow it to rise again.

After the DOUGH rises the second time, punch it down and then roll the DOUGH out on a Floured surface to about 1/8 inch thick. If you just want to make regular rolls, just form DOUGH into balls and place on a baking pan.

After rolling out the DOUGH, cut it into squares, about 5 inches X 5 inches, and then cut each square in half, cutting from one corner to the opposite corner, diagonally. Each square should produce two DOUGH triangles.

With the widest part of the DOUGH triangle closest to you, begin rolling away from you until the DOUGH is rolled into a Roll, with the final point being on the top.

Provide adequate spacing and place the ROLLS onto your baking pan, being sure to turn in each end of the ROLL as you place it onto the sheet, to achieve the proper CROISSANT shape.

Allow the ROLLS to rise once more until double in size, and then bake in a preheated 375°F oven until golden brown, usually about 8 to 12 minutes.

Serve while hot, or make ahead and freeze for later.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
4:45
Personal Notes:
Personal Notes:
I got this recipe from Sara Wells Andersen while she and Bill were living in Denver. She usually triples the recipe and either freezes the Dough for later, or bakes the Rolls, and freezes them for later. Either way works out pretty well. I have used this several times, especially for special occasions like Thanksgiving. They are really great, and worth the extra time and effort. You can use this same Dough for regular Yeast Dinner Rolls.

 

 

 

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