• 1 pkg dry yeast
  • 1/4 c. warm water
  • 3/4 c. milk, scalded
  • 2 tbsp sugar
  • 1 tbsp shortening
  • 1 tsp salt
  • 1 egg, beaten
  • About 3 c. all-purpose flour
  • 3/4 c. butter, softened and divided


Dissolve yeast in warm water; let stand 5 min. Combine milk, sugar, shortening and salt in large bowl; mix well. Cool to 105 to 115. Add egg and yeast mixture, mixing well. Gradually stir in enough flour to make a soft dough. Place in a well-greased bowl; turn to grease top. Cover; chill 1 hour. Place dough on lightly floured surface; roll into a 12 inch square. Spread 1/4 c. butter evenly over dough. Fold corners to center; then fold dough in half. Wrap in waxed paper, and chill 30 min. Repeat rolling, buttering and folding procedure twice; cover and chill dough at least 1 hour after last rolling. Divide dough in half; roll each portion into a 14 inch circle on a lightly floured surface; cut into 8 wedges. Roll up each wedge tightly, beginning at wide end. Seal points and place point side down on greased baking sheets; curve into crescent shapes. Cover and let rise in warm place, free from drafts, 45 min. or till double in bulk.

Bake at 400 for 10-12 min. or till lightly browned.

16 croissants. (This is a lot of work but I have made them very successfully. Good luck!)

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Submitted 6/13/05.
Source: Southern Living Annual Recipes '85
Submitted By: Ruth A. Burbage
Flaky Butter Croissants