Ingredients: 2 packets (¼ oz.) of instant dry yeast,3 cups of water,7 cups of flour,1/2 cup of vegetable oil,1 teaspoon salt,1 teaspoon white vinegar,3 tablespoons of water,salt,Sesame seeds,1 stick of Earth Balance margarine
Instructions:
- Preheat oven at 42
- In a large deep bowl dissolve the yeast in 3 cups of water and let stand for about 10 minutes in a warm place.
- In the bowl with the dissolved yeast stir in the flour, oil, salt, and vinegar; mix well with your hands.
- Knead at least 15 minutes by hand until the dough is very soft and shiny.
- Put the dough in a bowl, cover with a kitchen towel, and let rise 1 to 1 hours. It should double in size. You can speed up the process by putting the bowl on top of a warm stove I set my oven at 200, sit the bowl of dough on the stove and the dough is done within 45 minutes.
- Punch a hole in the middle of the dough with your fist and knead the dough on a lightly floured surface for a few minutes, roll into a log and divide dough into equal 4 to 6 pieces.
- Roll each piece into a ball and cover with plastic wrap.
- Take each piece of dough and roll on a floured surface, rolling out to a size of a medium pizza.
- Cut out triangles and roll each triangle into a croissant.
- Place the croissants on a baking sheet sprayed with non-stick cooking spray.
- Dissolve 1 teaspoon of salt in 3 tablespoons of water.
- Brush each croissant with the water mixture.
- Sprinkle the croissants with a bit of salt and top with sesame seeds.
- Add small pieces of margarine on top of each croissant.
- Put the baking sheet in the oven and bake for 15 20 minutes or until golden brown.
- If you decide to store them, allow the croissants to completely cool on a cooling rack before wrapping them.
- These croissants are especially good if you eat when they are warm.
- Yields 40 to 50 croissants, depending on the size that you make them.
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