Serves: 32
Total Calories: 142

1/4 cup butter or margarine
4 cups flour
1 cup butter cold, or margarine, cut in 1/4 -inch slices
1 cup water warm (105° to 115°)
1 package yeast active dry
1 cup flour
3/4 cup half and half
1/3 cup sugar
1 egg
1 1/2 teaspoons salt
1 egg
1 tablespoon water

In a small saucepan over low heat, melt butter or margarine. Remove from heat set aside.

In a food processor bowl fitted with the metal blade, place flour. Distribute butter or margarine slices over top of flour cover. Process with ten to twelve on-off bursts until butter or margarine pieces are the size of large peas. Remove metal blade and transfer mixture to a large bowl.

Replace metal blade. Place warm water and yeast in processor bowl cover. Process with two on-off bursts. Add flour, half-and-half, sugar, egg, salt and melted butter or margarine cover. Process for 10 seconds or until smooth. Pour liquid-yeast mixture over flour-butter mixture. With a wooden spoon or spatula, quickly and gently stir just until all the flour is moistened. Tightly cover and refrigerate at least 4 hours or up to 4 days.

On a lightly floured surface, knead five or six times to release air. Form into a ball and cut into four portions. Shape one portion at a time, keeping remaining portions in refrigerator until ready to shape.

Roll each portion into a 14-inch circle. With a sharp knife, cut into eight equal wedges. Loosely roll each wedge from wide end toward point curl ends to form a crescent shape and place 1 1/2 to 2 inches apart on ungreased baking sheets. Cover and let rise in a warm place, free from drafts, until doubled, about 1 1/2 to 2 hours. (Keep away from a heat source such as stove, heat register or sunny area to keep butter layers from melting.)

Preheat oven to 325°. In a small bowl, lightly beat egg and water. Brush tops of croissants with egg mixture. Bake for 25 to 30 minutes or until golden brown. Immediately remove from baking sheets with a metal spatula and serve warm or cool on wire racks.

Baked croissants can be frozen in an airtight container up to 1 month. To reheat, place croissants on baking sheets and bake in a preheated 325° oven for 10 to 12 minutes or until heated through.

Nutritional Facts:

Serves: 32
Total Calories: 142
Calories from Fat: 70

More Recipes from the Timesaver Cookbook:
Cheddar Chili Corn Bread
Cloverleaf Dinner Rolls
Food Processor Whole Wheat Bread
Freezer French Toast
Maple Pecan Rolls
Night Owl Sweet Rolls
Prune-Pecan Coffee Cake
Quick Buttery Yeast Dough
Quicker Croissants