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Granny White
Easy Croissants
Yield: 24 Servings
1
1
1
1
3
1
1
1
1
4
1
1
c warm milk
ts sugar
tb yeast
c flour
/4 c milk, room temperature
1/2 ts salt
/4 c sugar
egg, beaten
/2 c butter melted and cooled
c flour
c cold butter
egg, beaten with cold water
Stir warm milk and sugar together. Add yeast. Let stand 10 minutes.
Stir well. Add flour; beat well. Add milk, sugar and egg. Beat
until smooth. Add butter; beat and set aside. In a large mixing
bowl, place the 4 cups of flour and the chilled butter. Cut butter
into flour until pieces are the size of beans (not too small).
Pour the liquid batter into the flour mixture; stir until moistened.
Cover the bowl with plastic wrap. Refrigerate for at least 4 hours
or overnight. Remove from refrigerator. Press into a compact ball
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