2 1/4 pounds Bread flour
1 ounce Salt
6 ounces Granulated sugar
21 fluid ounces Milk
1 ounce Active dry yeast
1 1/2 pounds Unsalted butter, softened
Egg wash, as needed
Yield: 60 Rolls
1. Stir the flour, salt and sugar together in a mixer bowl fitted with a dough hook.
2. Warm the milk to approximately 90°F (32°C). Stir in the yeast.
3. Add the milk-and-yeast mixture to the dry ingredients. Stir until combined, then knead on medium speed for 10 minutes.
4. Place the dough in a large floured bowl, cover and let rise until doubled in size, approximately 1 hour.
5. Prepare the butter while the dough is rising. Place the butter in an even layer between two large pieces of plastic wrap and roll into a flat rectangle, approximately 8 inches x 11 inches (20 centimeters x 27.5 centimeters) and chill.
6. After the dough has risen, punch it down. Roll out the dough into a large rectangle, approximately 1/2 inch (1.2 centimeters) thick and large enough to enclose the rectangle of butter. Place the unwrapped butter in the center of the dough and fold the dough around the butter, enclosing it completely.
7. Roll out the block of dough into a long rectangle, approximately 1 inch (2.5 centimeters) thick. Fold the dough in thirds, a single book fold. This completes the first turn. Wrap the dough in plastic and chill for approximately 20 to 30 minutes.
8. Repeat the rolling and folding process two more times, chilling the dough between each turn. When finished, wrap the dough well and chill it overnight before shaping and baking.
9. To shape the dough into croissant rolls, cut off one-quarter of the block at a time, wrapping the rest and returning it to the refrigerator. Roll each quarter of dough into a large rectangle, about 1/4 inch (6 millimeters) thick.
10. Cut the dough into uniform triangles. Starting with the large end, roll each triangle into a crescent and place on a paper-lined sheet pan.
11. Brush lightly with egg wash. Proof until doubled, but do not allow the dough to become so warm that the butter melts.
12. Bake at 375°F (190°C) until golden brown, approximately 12 to 15 minutes.
13. Yield: 60 rolls
Total dough weight: 5 pounds 9 ounces
Notes: Method: Rolled-in dough
Fermentation: Approximately 3 hours. Chill overnight. Proofing 45 minutes.
1 ounce Salt
6 ounces Granulated sugar
21 fluid ounces Milk
1 ounce Active dry yeast
1 1/2 pounds Unsalted butter, softened
Egg wash, as needed
Yield: 60 Rolls
1. Stir the flour, salt and sugar together in a mixer bowl fitted with a dough hook.
2. Warm the milk to approximately 90°F (32°C). Stir in the yeast.
3. Add the milk-and-yeast mixture to the dry ingredients. Stir until combined, then knead on medium speed for 10 minutes.
4. Place the dough in a large floured bowl, cover and let rise until doubled in size, approximately 1 hour.
5. Prepare the butter while the dough is rising. Place the butter in an even layer between two large pieces of plastic wrap and roll into a flat rectangle, approximately 8 inches x 11 inches (20 centimeters x 27.5 centimeters) and chill.
6. After the dough has risen, punch it down. Roll out the dough into a large rectangle, approximately 1/2 inch (1.2 centimeters) thick and large enough to enclose the rectangle of butter. Place the unwrapped butter in the center of the dough and fold the dough around the butter, enclosing it completely.
7. Roll out the block of dough into a long rectangle, approximately 1 inch (2.5 centimeters) thick. Fold the dough in thirds, a single book fold. This completes the first turn. Wrap the dough in plastic and chill for approximately 20 to 30 minutes.
8. Repeat the rolling and folding process two more times, chilling the dough between each turn. When finished, wrap the dough well and chill it overnight before shaping and baking.
9. To shape the dough into croissant rolls, cut off one-quarter of the block at a time, wrapping the rest and returning it to the refrigerator. Roll each quarter of dough into a large rectangle, about 1/4 inch (6 millimeters) thick.
10. Cut the dough into uniform triangles. Starting with the large end, roll each triangle into a crescent and place on a paper-lined sheet pan.
11. Brush lightly with egg wash. Proof until doubled, but do not allow the dough to become so warm that the butter melts.
12. Bake at 375°F (190°C) until golden brown, approximately 12 to 15 minutes.
13. Yield: 60 rolls
Total dough weight: 5 pounds 9 ounces
Notes: Method: Rolled-in dough
Fermentation: Approximately 3 hours. Chill overnight. Proofing 45 minutes.
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