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Classic Gourmet Croissants A quick version of the delicate French rolls called croissants. 32 to 40 Rolls Oven 350ºF 5 cups all-purpose flour 4-1/2 teaspoons SAF Perfect Rise® Active Dry Yeast (2 packages, 1/4 oz. size) 1/4 cup sugar 2 teaspoons salt 1 cup water 3/4 cup evaporated milk 1/4 cup butter 1 egg 1 cup butter 1 egg 1 tablespoon water Instructions: In large mixer bowl, combine 1 cup flour, yeast, sugar and salt; mix well. Heat 1 cup water, milk, and 1/4 cup butter until warm (120º-130ºF; butter does not need to melt). Add to flour mixture. Add 1 egg. Blend at low speed until moistened; beat 3 minutes at medium speed. Set aside.   ALL RIGHTS RESERVED Copyright © 2000 SAF Perfect Rise Yeast

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In large bowl, cut 1 cup firm butter into remaining 4 cups flour until butter particles are the size of large peas. Pour yeast mixture over flour-butter mixture and fold in until all flour is moistened. Cover; refrigerate 2 hours Place dough on floured surface; knead about 6 times to release air bubbles. Divide into 4 parts. Roll each fourth to a 14-inch circle; cut into 8 or 10 pie-shape wedges. Starting with wide edge, roll each wedge toward the point. Place on ungreased baking sheets, point side down, and curve into croissants. Cover, let rise in warm place until indentation remains after lightly touching the side of the roll (about 1 to 1-1/2 hours). Combine 1 slightly beaten egg and 1 tablespoon water; brush rolls with egg mixture. Bake at 350ºF for 15 to 18 minutes until golden brown. Remove from baking sheets; cool.   ALL RIGHTS RESERVED Copyright © 2000 SAF Perfect Rise Yeast