Wednesday, October 5, 2011
Sara's Sour Cream Croissants
I found this recipe years ago in a Taste of Home magazine. It was from someone from Canada (where half of my extended family is from) so, I wanted to try it. Yes, I wanted to try a recipe based only on the fact that it was from Canada. These rolls have been a family favorite every since. It is the ONLY dough recipe I use. I use it for cinimon rolls, orange rolls, monkey buns, bread sticks, etc. This dough is super easy to work with and turns out every single time. I even freeze it in the croissant shape and they turn out better. Just let thaw and rise and cook.
2 Tbs. active dry yeast
1 C. Warm water (110° to 115°)
2 Tbs. plus 1/2 C. sugar, divided
2 cups warm sour cream (110° to 115°)
2 eggs, lightly beaten
6 tablespoons butter, melted
1-1/2 teaspoons salt
1/4 teaspoon baking powder
7 to 8 cups all-purpose flour
In a bowl, dissolve yeast in warm water with 2 tablespoons sugar; let stand for 5 minutes. In a large bowl, combine the sour cream, eggs, butter, salt and remaining sugar. Stir in baking powder, yeast mixture and 4 cups of flour until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll out into a circle cut into triangles and roll into croissant shape. Cover and let rise until doubled, about 20 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks.
Yield: about 2-1/2 dozen.