Buttery croissant rolls. Need I say more. Generally, when I go to the grocery store I tend to get myself a little treat. Like when you were a kid and your mom would sometimes let you get a candy bar when you went to wal-mart with her. Anyone else? Anyway, I pretty much always get myself either a small cup of rice pudding or a croissant roll from the bakery. I love them! I've got to say though, these are alot of work. Maybe more work than they are worth (considering you can buy really good ones at a local bakery) but I am proud I made them. That's how much work they involve-you will feel very proud when you are finally done and enjoying one with a much deserved coffee break.
I adapted the recipe for these out of my Welbilt Bread Machine manual. For real.
Ingredients: 1 cup water, 1 1/2 teaspoons butter + 1/2 stick butter (for later), 1 1/2 teaspoons salt, 4 1/2 teaspoons sugar, 3 cups flour, 1 packet of yeast, and 1 large (dark) chocolate bar
I let my bread machine make the dough for me. But you can make it by hand too by combining all the above ingredients expect the 1/2 stick butter and the chocolate. Once you have mixed the dough place it on a lightly floured surface. With a rolling pin (or what have you:) roll the dough out until it is about 1/2 inch thick. Place it on a large plate or baking sheet, cover with a clean cloth and place in the freezer for 1 hour. Take a shower, check your email. Place dough back on the lightly floured surface and cover in chilled butter slices (pictured above). Fold over and roll out until 1/4 inch thick. Repeat twice (the folding and rolling part). Place dough back on the plate or baking sheet, cover and place in refrigerator for 2 hours. Hulu the Office and Lost.
Remove from the refrigerator and, guess what, place on the lightly floured surface. They are old friends by now. Fold and roll out until dough is a rectangle and roughly 1/4 inch thick. Cut dough in half lengthwise. Cut strips on an angle to form triangles. Placing pieces of chocolate in the middle, roll up dough to form croissant rolls. Place rolls on a baking sheet, cover with a clean cloth and place in a warm area to rise for 1 hour. My directions said they would double in size...they did not. But they did rise, so that's something. Bake at 350 F for 18-20 minutes. Pat yourself on the back-you did it!