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Nutrition Info/Bum: 183 calories, 5 g protein, 3 g fat, 35 g carbohydrate, 216 mg sodium, 18 mg cholesterol. (Based on 12 slices per 1 1/2-lb. loaf.) Dietary Exchange: 1.5 bread, .5 fruit.
The flaky texture of these rolls is well worth the extra effort. The bread machine makes light work of the basic dough, but allow plenty of time for layering with butter. (Be sure to sue butter as margarine or butter spreads are too soft for the layering and rolling.)
Easy-Do Croissants
7/8 cup warm water
1 egg
1 1/2 cups unsifted all-purpose flour
1 1/2 cups unsifted bread flour
3 tablespoons dry milk powder
2 tablespoons instant mashed potato granules or flakes
1 tablespoons sugar
1 teaspoon salt
2 teaspoons bread machine yeast
1 tablespoon butter, chilled
Slightly beaten egg
1. Combine ingredients, except for unsalted butter and beaten egg in bread machine in order recommended by manufacturer. Set on Dough cycle with no baking.
2. Turn dough onto light floured surface. Roll to 18 x 12-inch rectangle. Using vegetable peeler, peel lengthwise slices from about 1/3 of chilled butter to cover half dough (12 x 9-inch area), leaving outer 1/2-inch edge without any butter. Fold over other half of dough and seal edges. Roll out dough again to 18 x 12-inch rectangle. Slice another 1/3 of butter and place on half of dough. Fold over twice. Wrap tightly in plastic and refrigerate at least 30 minutes.
3. Roll chilled dough to 18 x 12inch rectangle. Fold up 1/3 of dough
88.8%