The title is a little misleading actually. Because when you see the recipe you will know immediately that it is actually not even close to a croissant. Not close. These rolls are not made from laminated dough, although the dough is fairly rich. Also, they are rolled-up, but not even crescent shaped. I mean really! Croissants? Nuh uh! Instead, these rolls ended up a little smaller than I planned but hey, sometimes things don't work out exactly as planned, did you notice that? They are bite-sized breakfast rolls that, when warmed, are gone in about two gulps. They are also 1) soft, 2) rich tasting, and 3) full of flavor and aroma. So, hey, maybe they aren't exactly like croissants. They will keep for a few days. But again, that is not usually an issue.They are rolled up kinda like a croissant, so I guess that counts for something.
Anyway, I started out looking for a quick-baked roll, that you can snatch on the way out the door to work, school etc. These fit the bill perfectly, I'm sure you'll agree.
Here's What You'll Need:
2 2/3 cups bread flour
1/2 Tbs. yeast
1 tablespoon sugar
1 teaspoon baking powder
2/3 cup buttermilk
1/3 cup water
1/4 cup butter or margarine
3 tablespoons margarine or butter, softened
Margarine or butter, softened
Here's What You'll Need to Do:
1. Mix 1 1/3 cups flour, yeast (dry), sugar, salt and baking powder in large bowl. Heat buttermilk, water and butter or margarine until very warm (125º to 130º) 52º-55º C.
2. Lightly grease cookie sheet. Roll dough into 12-inch circle.
3. Heat oven to 375º. Bake 15 to 20 minutes or until golden brown.
* The reason I think the rolls were a little small is because, IMHO, perhaps I should have rolled the dough out into 12 portions instead of 16. That would have made the rolls a little larger then I could have curved them more to look like a croissant. Not a biggie, for sure but still...