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Croissants

IngredientsEdit

DirectionsEdit

  1. Mix all but the last three ingredients in a bowl. Cover and refrigerate for at least one hour.
  2. Remove one fourth of the dough from the refrigerator at a time.
  3. On a well-floured surface, roll into a 10-11 inch circle.
  4. Spread a tablespoon of butter evenly around the circle.
  5. Roll up tightly from one side to the other.
  6. Then wrap around in a coil to make a (smaller) circle.
  7. Again, roll out into a 10-11 inch circle.
  8. Repeat, the process: buttering the circle, roll it up, and coiling it around.
  9. For the third time, roll again into a 10-11 inch circle.
  10. Cut into 6 equally sized wedges.
  11. Place a spoon of cheese near the wide side of each wedge.
  12. Roll the wedge in to the point.
  13. Tuck the point under the roll and place on a lightly greased cookie sheet.
  14. Bend the sides a little to form a crescent shape.
  15. Continue cutting and rolling the other wedges.
  16. Brush each roll lightly with prepared milk, to give a nice browned color to the tops in the oven.
  17. Bake in the oven at 350°F, until lightly browned on the bottoms.
  18. If not yet browned on the tops, broil until browned on the tops.
  19. Repeat the process with the remaining dough.
  20. The rolls will be light and fluffy.
  21. Be careful not to smash them on the serving tray.
  22. Best enjoyed still warm from the oven.

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