Stir butter with a wooden spoon until smooth; spread on waxed paper into a 10- x 8-inch rectangle. Chill until needed.
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.
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.
Punch dough down. Cover with plastic wrap, and refrigerate 1 hour.
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.
Roll dough into an 18- x 10- inch rectangle. Fold into thirds, beginning with short side. Cover and chill 1 hour.
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.
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.
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.
Note: Croissants may also be served warm.
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