Not to be confused with croissant, but still oh so good and easier to make. A tender, sweet dough spread with butter all rolled up in a pretty little shape, baked to golden brown. Perfect for family dinners, feel the love!
1/2 cup warm water (110°)
1/2 cup warm milk (110°)
1 pkg (2¼ tsp) active dry yeast
1/4 cup sugar
1/3 cup butter, softened
1 egg, beaten
3¾ cups flour
1 teaspoon salt
1/4 cup butter, softened
In large bowl of mixer, mix warm water and warm milk. Sprinkle yeast, when foamy, add sugar, 1/3 cup butter, egg, 1 cup of the flour, and salt. Mix, then add remaining flour and salt. Knead. Put in sprayed bowl, cover, and let rise until doubled. Punch down, divide in half. Roll one half into a 12″ in diameter circle. Spread with half the 1/4 cup butter, cut into 8 or 12 wedges (depending on how big you want them) with pizza cutter. Roll up starting at wide end, roll gently but tightly. Place point side down on ungreased large baking sheet. Repeat with other half of dough. Cover and let rise 45-60 minutes. Bake in preheated 400° oven for 10-15 minutes or until golden brown.
If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.