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2 dozen


  • 1 cup butter, softened
  • 2/3 cup milk
  • 2 packages dry yeast
  • 3 tablespoons sugar, divided
  • 1/2 cup lukewarm water (105° to 115°)
  • 4 to 4 1/2 cups all-purpose flour, divided
  • 1/4 cup vegetable oil
  • 2 teaspoons salt
  • 2 eggs, beaten

How to Make It

  1. Stir butter with a wooden spoon until smooth; spread on waxed paper into a 10- x 8-inch rectangle. Chill until needed.

  2. Scald milk; cool to 105° to 115°. Dissolve yeast and 1 tablespoon sugar in lukewarm water in a large mixing bowl; let stand 5 minutes or until bubbly. Stir in lukewarm milk, 2 cups flour, oil, remaining sugar, salt, and eggs; beat at medium speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough.

  3. Turn dough out onto a floured surface; knead 10 minutes or until smooth and elastic. Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  4. Punch dough down. Cover with plastic wrap, and refrigerate 1 hour.

  5. Punch dough down, and turn out onto a lightly floured surface; roll into a 24- x 10-inch rectangle. Place chilled butter rectangle on half of dough. Fold other half of dough over butter to form a 12- x 10-inch rectangle; pinch edges to seal.

  6. Roll dough into an 18- x 10- inch rectangle. Fold into thirds, beginning with short side. Cover and chill 1 hour.

  7. Repeat rolling and folding procedure (roll into an 18- x 10- inch rectangle, and fold into thirds) 2 additional times, covering and chilling dough 30 minutes between procedures. Wrap dough in aluminum foil, and chill overnight.

  8. Divide dough into 4 equal portions; chill 3 portions. Roll 1 portion into a 12-inch circle on a lightly floured surface; cut into 6 wedges. Roll up each wedge tightly, beginning at wide end. Seal points, and place point side down on greased baking sheets; curve into crescent shapes. Cover and repeat rising procedure 30 minutes or until doubled in bulk.

  9. Bake at 425° for 8 minutes or until golden brown. Cool slightly on baking sheets, and transfer to wire racks to cool completely. Repeat shaping, rising, baking, and cooling procedures with remaining dough portions.

  10. Note: Croissants may also be served warm.

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