Layman's Croissants

For your average home baker, croissants are a daunting venture. There's the pounds of butter. The rolling of the dough. The rising. Did I mention the butter? It's a very delicate procedure. When it works right, you have melt-in-your mouth buttery goodness. One little slip-up in measuring or dough that is too warm, and you end up with a lot of wasted butter. No one wants that!

Another alternative is to buy rolls-in-a-tube. Don't get me wrong. The ease and convenience of refrigerated rolls has it's place in anyone's kitchen. However, if you have a little time and want something just a bit better, you must try these. They are very similar in texture to the crescent rolls you find at the supermarket. But with a lighter flakiness closer to the traditional croissant.

The process is relatively simple. The hard part is the time. From start to finish it will probably take you about 4-5 hours. If you don't have the time, you could complete the process up to the refrigeration part and then finish the rest when you can.

(click to enlarge)