Quick Butter Croissants

There was coffee on my nightstand when I woke up, this morning, and there was a cinnamon roll in my belly shortly after.
There were snow flurries in Minnesota, and there were flour flurries in the kitchen.

I’m thankful for today, for these croissants, and for the pre-turkey day sampling.

Quick Butter Croissants

My mom whipped up this dough so it could rise last night, and she showed me what’s up when it comes to making them.
Whoa Mom, way to roll out that dough like you mean it.

Quick Butter Croissants - Mom

There’s me rolling up the croissants for their second rise.


You should probably make these immediately. These are light, buttery, and absolutely delicious.

Quick Butter Crossiants
Recipe from my mom + Thanksgiving’s past


  • 1 package active dry yeast
  • 1 cup warm water
  • 5 cups all purpose flour (exchange 1 cup of flour for whole wheat, if you want)
  • 3/4 cup evaporated milk
  • 1 egg
  • 1/3 c sugar
  • 1/2 stick butter melted + 2 sticks cold butter
  • 1 1/2 t salt


  1. In a medium bowl combine yeast, warm water, 1 cup flour, 3/4 cup evaporated milk, 1 egg, 1/3 cup sugar, 1/2 stick of melted butter and salt. Stir until smooth. Set aside.
  2. In a large bowl cut 2 sticks of cold butter into the remaining 4 cups of flour using a pastry blender until it looks like crumbs and the butter pieces are no bigger than a pea.
  3. Add the yeast mixture into the flour and butter mixture and stir until blended. Cover and put in the fridge to raise for at least 4 hours. (Go ahead and make this ahead and let it sit in the fridge for up to 5 days.)
  4. After rising in the fridge, put the ball of dough on a floured surface and knead about 6 times. Divide into 4 parts and roll each until 1/8 of an inch thick and to about 17 inches in diameter. Cut into 8 wedges and roll up starting at the broad end. Place about an inch apart on an ungreased  cookie sheet and allow to raise for an hour. Until slightly puffy to the touch.
  5. Bake at 325 degrees F for 20-30 minutes. Check in on them every 5 minutes after the initial 20, and remove when the edges are starting to turn golden brown.

Quick Butter Croissants - Place

That recipe card has been taken out of the recipe box and put back so many times that it’s on the verge of ripping in the middle. That’s love right?
Plus it has a goose on it that’s baking. Just saying.

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