Quick Butter Croissants
Source: Frank Hemphill Date: 03-14-95
Yield: 32 Croissants

1 pkg active dry yeast
1 cup warm water (about 110f)
1 1/2 tsp salt
1/3 cup sugar
5 1/4 cups all-purpose flour
4 tbsp butter, melted and cooled
1 cup butter, cut into pieces
1 egg, beaten with 1 tbsp water

In a large bowl of an electric mixer, dissolve yeast in water. Add milk, salt, sugar, egg, and 1 cup of the flour. Beat on medium speed until smooth. Stir in the 4 tablespoons melted butter; set aside.

Put 4 cups of the remaining flour in another large bowl. Using a pastry blender or 2 knives, cut in the 1 cup firm butter until particles are the size of peas. Pour in yeast batter and fold in just until flour is evenly moistened. Cover tightly and refrigerate at least 4 hours or up to 4 days.

Turn dough out onto a floured board, press into compact ball, and knead for about 5 minutes. Divide dough into 4 equal parts. Shape 1 part at a time, leaving remaining dough, wrapped in plastic wrap, in refrigerator.

On a floured board, roll 1 part of the dough into a circle 14 inches in diameter. Using a sharp knife, cut circle into 8 equal wedges.

For each croissant, loosely roll wedge from base to point. Shape each roll into a crescent and place, point down, on an ungreased baking sheet; keep croissants 1 inches apart all around. Cover lightly and let rise at room temperature in a draft-free place. (Do not speed rising by placing rolls in a warm spot.)

When almost doubled (about 2 hours), brush with egg mixture. Bake in a preheated 325ø oven for about 25 minutes or until lightly browned. Serve warm.