Does anyone have a recipe for low-fat croissants?!
1 pkg. regular dry yeast
1 c. lukewarm water {105*F }
1 egg
1 c. milk
4 tbsp. melted vegetable shortening or butter
1/3 c. sugar
1 tsp. salt
5 c. flour
Dissolve yeast in water. Beat egg and add milk. Combine with sugar, salt, and Add yeast mixture. Add flour and shortening. Mix well. Place on a work surface dusted with flour kneed dough 3or4 min.Place in a large bowl that has been lightly coated with melted shortening or cooking oil Allow to rise until double in bulk in a warm and draft free place.Punch dough down and return it to the flowered work surface.Roll dough into a rectangle shape {you may need to cut the dough in half in order to roll it.}
Roll the rectangle of dough to 15in. wide 3/16 in thick.
Lift the dough barley off the work surface
all around to relax the dough. With a pitza
wheel or a sharp knife cut the dough into 5 inch strips the long way. Square off the ends of the dough and cut 6 in.pieces across the short way. Then cut each piece
from one corner to the opposite corner this will give you a triangle shape. brush each triangle with melted shortening or oil. roll each triangle starting with the wide end to the pointed end seal the pointed end in place by pinching the dough togeather. Place on a lightly greased sheet pan with the seam side down. Strech the rolls slightly and form into a cresent shape. Brush rolls with an egg wash made with 1 egg and 4 table spoons of water. place rolls in a warm and draft free place to rise untill almost double in size. Bake at 400*F until golden brown about 20 to 25 minuts.This will give you the lowest fat croissants I could think of
As every one has told you croissants are loaded with fat. You will have to be the judge on the fat content of this recipe to see if you can handle it.
Merry Christmas & Happy Baking jim b
Answers: DINNER ROLLS
1 pkg. regular dry yeast
1 c. lukewarm water {105*F }
1 egg
1 c. milk
4 tbsp. melted vegetable shortening or butter
1/3 c. sugar
1 tsp. salt
5 c. flour
Dissolve yeast in water. Beat egg and add milk. Combine with sugar, salt, and Add yeast mixture. Add flour and shortening. Mix well. Place on a work surface dusted with flour kneed dough 3or4 min.Place in a large bowl that has been lightly coated with melted shortening or cooking oil Allow to rise until double in bulk in a warm and draft free place.Punch dough down and return it to the flowered work surface.Roll dough into a rectangle shape {you may need to cut the dough in half in order to roll it.}
Roll the rectangle of dough to 15in. wide 3/16 in thick.
Lift the dough barley off the work surface
all around to relax the dough. With a pitza
wheel or a sharp knife cut the dough into 5 inch strips the long way. Square off the ends of the dough and cut 6 in.pieces across the short way. Then cut each piece
from one corner to the opposite corner this will give you a triangle shape. brush each triangle with melted shortening or oil. roll each triangle starting with the wide end to the pointed end seal the pointed end in place by pinching the dough togeather. Place on a lightly greased sheet pan with the seam side down. Strech the rolls slightly and form into a cresent shape. Brush rolls with an egg wash made with 1 egg and 4 table spoons of water. place rolls in a warm and draft free place to rise untill almost double in size. Bake at 400*F until golden brown about 20 to 25 minuts.This will give you the lowest fat croissants I could think of
As every one has told you croissants are loaded with fat. You will have to be the judge on the fat content of this recipe to see if you can handle it.
Merry Christmas & Happy Baking jim b
You are too funny! They're made with butter, no substitutes.
THAT would be a food oxymoron!! I don't think it's is even possible!!
Wh would you want a low fat croissant! They're better the way they are! I mean, what's the point of a croissant if there's low fat! It's just not right! I agree with the ladies above.