Ingredients Jump to Instructions ↓

  1. 1 c Milk

  2. 1 tb Butter

  3. 1 tb Sugar

  4. 1 t Salt

  5. 1 pk Dry yeast

  6. 1/4 c Warm water

  7. 2 1/2 c Unbleached flour

  8. 1 c Butter -- cold

  9. 1 1/2 hours. Place in refrigerator and chill for 30 minutes. Meanwhile, soften the remaining cold

  10. 1/4-inch thick rectangle. Spread the butter over

  11. 2/3 of the rectangle closest to you. Fold the unbuttered third over the center third. Then fold the bottom

  12. 1/3 over the doubled portion. Swing the dough around a quarter turn, that is, bring east to south. Roll it again into a 1/4-inch thick oblong. Fold again in thirds. Cover the dough and place in the refrigerator for 2 hours. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more. Then roll the dough to 1/4-inch thickness again. Cut the dough into 3-inch squares and cut the squares on the bias to form

Instructions Jump to Ingredients ↑

  1. two triangles. Roll each triangle beginning with the wide side, then shape the rolls into crescents. Chill for 30 minutes in the refrigerator before baking. Preheat oven to 400F. Bake for 10 minutes. Reduce heat to 350F and continue to bake another 15 minutes.


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