Parmesan Herb Croissants

I decided to make some kind of bread for a cold dinner of mostly pickled vegetables.  At some point, I decided on savory croissants.  Getting butter for $2/lb may have been part of the decision.

If I made croissants more often, they wouldn't seem so daunting as a concept.  Yes, they take an extra hour compared to other yeast breads, but I started to like the laminating process on the second turn.  It's the waiting that's the hard part.

This recipe as written uses half whole wheat flour.  If you want to use all white flour, that's fine, but you will need a little more than I did.  The wheat changes the hydration level of the dough.

These came out crisp and flaky on the outer layer, with a tender, pull-apart middle.  They aren't greasy, but definitely buttery.  It was a really nice dinner.

1/2 C (1 stick) unsalted butter
*2 tsp parsley flakes, or mixed herbs of choice
*1 Tb grated Parmesan cheese
3/4 tsp kosher salt, divided
1 C 100º milk
1 tsp sugar
1 tsp yeast
*1 C whole wheat flour
1 C all purpose flour, plus more for dusting
more parsley and parmesan for sprinkling

1.  Let butter sit to come to room temperature.  Beat until fluffy.  Add parsley, parmesan, and 1/2 tsp salt.  I added less than a teaspoon of chopped chives as well, since I happened to have some.  Beat until uniform.  Spread on wax paper or plastic wrap into a 7" x12" rectangle.  Refrigerate or freeze until needed.

2.  Stir sugar and yeast into warm milk.  Let proof until foamy, about 5-10 minutes.  In stand mixer with paddle, combine milk with wheat flour.  Beat into a thick batter, about 2 minutes.  Add 1 C white flour and remaining 1/4 tsp salt and beat into a sticky dough.

3.  Turn out dough onto a floured surface and knead until smooth, about 5 minutes, adding white flour as necessary.  Shape into a ball. Turn over in an oiled bowl to coat all sides and let rise in a warm place until doubled, about one hour.

4.  Punch down dough and let rest 10 minutes.  Roll out into a rectangle about 8" x 18".  Yes, it's big.  Lay the sheet of chilled herb butter over 2/3 of the dough.  Fold up the clean end over part of the butter, then the other 1/3 over that, into a tri-fold.  Roll that rectangle back out to 8x18 without rotating, which will be the other direction, and fold again.  This is your first turn.  Chill 20 minutes in the fridge.

5.  Roll out your new rectangle again, and fold again.  Chill another 20 minutes.  Do one more turn and let that rest in the fridge 20 minutes, or overnight.

6.  Roll out your finished dough 1/4" thick.  Divide into whatever size croissants you want.  I made six rectangles, which is 12 croissants.  I've made this same amount of dough into 8 before, as a large breakfast croissant.  These were for bread at dinner, so I went smaller.  Cut each rectangle diagonally to get triangles.

7.  Pull at the wide end a little, then roll up to the point.  Pinch the ends together to get a tighter shape, if desired.  Place on a parchment-lined baking sheet, point side down.  If desired, brush with melted butter or egg wash. Sprinkle with more herbs and cheese and let proof until doubled, 45 minutes to an hour.

8.  Bake at 375º about 20 minutes, until crisp.  I used an egg wash, so mine turned dark.  If you use butter or leave them naked, they will stay fairly light.

Makes about one dozen, depending on size

Difficulty rating $@%!