Serves: 16 croissants
  • 3½ c. all purpose flour
  • 1⅓ c. milk
  • 2¼ t. yeast (1 pkg.)
  • 1½ t. salt
  • 2 T. vegetable oil
  • 1 T. sugar
  • For Laminating
  • 1½ c. (3 sticks) butter
  • Egg Wash
  • 1 egg
  • 1t. cream or milk
  1. Combine all ingredients except butter in a stand mixer fitted with dough hook. Mix on low for 3 minutes until combined. Dough will be very moist. Scoop into a buttered bowl and allow to rise for 1.5 hours.
  2. Slice each butter stick in thirds and align them on a sheet of plastic wrap to form a square. Beat them a few times and roll into an 8x8"square. Refrigerate.
  3. Check out the short video below for how to laminate and shape dough properly. (Start at 2:11 seconds into the video.)
  4. Refrigerate dough overnight.
  5. Remove cold dough from refrigerator. Line 2 baking sheets with parchment paper.
  6. Divide dough in half, refrigerating half while you roll out the other half to a 6.5x20" rectangle. Cut into triangles and tightly roll up from the wide base edge. Place 2" apart on baking sheets.
  7. Beat egg and cream to make an egg wash. Lightly brush over croissants. Allow to rise 1-3 hours or until puffed a bit. You may not notice a huge size difference at this point, but the croissants should wiggle a bit if you shake the baking sheet.
  8. Preheat oven to 375F and bake 25-35 minutes, or until golden. Serve warm.
  9. Leftover croissants may be frozen and reheated for 8 min. in a 350F oven.
Recipe by Jellibean Journals at