Buttermilk Croissants

There is nothing my family loves more than fresh homemade rolls. We have a favorite recipe but occasionally I like to change things up. This time it was “Buttermilk Croissants“. They take a little more time but well worth the effort.

You make them the night before. Roll out and bake the next day fresh for dinner. Yum! Fresh hot rolls


2 1/2 tsp yeast

1 cup warm water

3/4 cup, plus 1 Tbsp buttermilk

1 tsp salt

1/3 cup sugar

1 large egg, slightly beaten

5 cups flour

1/4 cup butter, just melted and cooled

1 cup cold butter, cubed

To a large mixing bowl add warm water and use a fork to mix in yeast. When yeast is dissolved add buttermilk, salt , sugar, beaten egg, 1 cup flour and melted butter. Blend well.

In another mixing bowl add remaining 4 cups flour and cut in cubed butter. Make sure all flour is well blended. Add the butter flour mixture into the buttermilk yeast mixture. Mix until large ball forms. Don’t over mix. Cover and refrigerate overnight or at least 10 hours.

Remove dough from refrigerator and kneed well making a large smooth ball. This is an important step to wake up the yeast. Divide in half and make two balls. On a floured surface roll one ball at a time into a 14 inch circle. With a sharp pointed knife or pizza cutter cut into 12 equal wedges. Roll each wedge starting at the wide end to form the croissant shaped rolls. Place on greased baking sheet and let raise about 4 hours or until doubled in size.

Bake at 375 degrees for 12-15 minutes or until golden brown. Optional, brush with melted butter. Makes 2 dozen.

Try some for your next family dinner.

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