Homemade Croissants


Making croissants does take time, but most of the time is in chilling the dough in the fridge (while you lounge with a good book), so never fear. Fresh-baked homemade croissants are in your reach.

What makes croissants so flaky is the rolling and re-rolling of the buttery, chilled dough. You can break the steps up to make the process less overwhelming, chilling and rolling the dough over a period of days if you like. Homemade croissants are worth the effort!

Printer-Friendly Printer-Friendly
How to make Croissants:

Step 1
1 1/3 cups cold butter
3 cups all-purpose flour

Cut butter into 1/2-inch slices. Mix with 3 cups flour in a bowl and chill while preparing Step 2.

Step 2
1 1/2 cups all-purpose flour
1 package yeast
1 1/4 cups milk
1/4 cup sugar
1/2 teaspoon salt
1 egg

Combine 1 1/2 cups flour and yeast in a large mixing bowl. Meanwhile, heat milk, sugar and salt in a pan on the stove till warm. Add to yeast-flour mixture along with the egg. Beat with an electric mixer for 30 seconds on low, then on high for 3 minutes.

Step 3
Stir in chilled butter-flour mixture. Flouring hands, knead dough very gently, punching about eight times. Using a floured rolling pin, roll out on a floured surface into a large rectangle (about 20 inches by 10 inches). Fold dough into thirds, wrap, and refrigerate for at least 1 1/2 hours or overnight (or freeze for 30 minutes).

Step 4
Take dough out of refrigerator. Using a floured rolling pin again, roll dough out on a floured surface into a rectangle as described in Step 3. Fold, wrap, and chill dough again, this time for at least 4 hours or overnight.

Step 5
Remove dough from refrigerator and divide into fourths by cutting the dough. Shape each piece into a ball. At this point, you can either use the dough right away, refrigerate it for up to a week, or freeze it for later use. Wrap balls in plastic wrap and store inside a Ziploc baggie. Thaw frozen dough to use. To use immediately, on a floured surface and using a floured rolling pin, roll out dough into a circle. Cut like pizza then roll up slices into crescent shapes. Repeat rolling, cutting, and shaping with the other portions of croissant dough. Place on greased baking sheets, points down, curving ends. Cover and let rise till doubled (about 1 hour). Bake in a 375-degree oven for about 15 minutes.

Serve as dinner rolls, or use for great gourmet-style sandwiches. For sandwich-size croissants, instead of dividing the dough into fourths, divide in two and roll each ball into a larger circle to make large slices.

See this recipe at Farm Bell Recipes and save it to your recipe box.

See All My Recipes
Printer-Friendly Printer-Friendly

Comments Leave a Comment
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn on December 16, 2007  

More posts you might enjoy:

Sign up for the Chickens in the Road Newsletter


10 Responses | RSS feed for comments on this post

  1. 6-6

    The croissants turned out wonderfully! I couldn’t help but eat one…ok two…right after they got out of the oven!!!
    I will never go back to store bought croissants!
    Thanks for sharing!

  2. 11-6

    I just discovered this website … have wanted to try the crossiants for a while and but it always looked way to involved. This one looks pretty simple ….. I’ll let you know how they come out …. GREAT website … thanks!

  3. 11-13

    I like to cook…my wife likes to eat soo Im giving this one a try this week. Looks easy enough. Can you tell me how much aprox. this yeilds?



  4. 11-14

    Hi, Dan! Each fourth of the dough makes about a dozen croissants.

  5. 7-30

    hi. thanks for the great recipes, cant wait to try them out!! quick w

  6. 7-30

    sorry, the last message cut me off. my question was when you say wrap dough, what do you use? thanks so much!!

  7. 7-30

    I usually use plastic wrap to wrap dough.

  8. 2-26

    Can you use self rising flour on this or the french bread recipe? Thanks!

  9. 2-26

    Lisa, no, croissants are quite different from french bread. And you need to use regular all-purpose flour as this is a yeast-rising recipe.

  10. 8-22

    I’ve been making these since you posted the recipe and I have found some great ways to use them, but by far my kids’ favorite has been pigs in a blanket :) No more nasty store-bought biscuit or croissant dough here!

Leave a Reply

Registration is required to leave a comment on this site. You may register here. (You can use this same username on the forum as well.) Already registered? Login here.

Discussion is encouraged, and differing opinions are welcome. However, please don't say anything your grandmother would be ashamed to read. If you see an objectionable comment, you may flag it for moderation. If you write an objectionable comment, be aware that it may be flagged--and deleted. I'm glad you're here. Welcome to our community!

Daily Farm

If you would like to help support the overhead costs of this website, you may donate. Thank you!

Sign up for the
Chickens in the Road Newsletter

The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....

Today on Chickens in the Road

Join the Community in the Forum

Search This Blog


January 2021

Out My Window

I Love Your Comments

I Have a Cow

And she's ornery. Read my barnyard stories!

Entire Contents © Copyright 2004-2021 Chickens in the Road, Inc.
Text and photographs may not be published, broadcast, redistributed or aggregated without express permission. Thank you.

Privacy Policy, Disclosure, Disclaimer, and Terms of Use