Croissants- looking like a better idea to find a bakery

[mahina]

All the recipes I’m seeing look like a colossal huge hairy pain in the butt

[3catwoman3]

1. Some things are not worth the trouble.

Look at it as supporting whatever company makes the croissants and the truck driver who delivers them.

[Pucks mom]

2. That would by my recommendation.

You make them once and that is enough. Find a bakery!!!

**Note- I put myself through graduate school working as a pastry chef

[Attilatheblond]

3. Been there, done that. Bakery bought works better.

[PoindexterOglethorpe]

4. What 3Catwoman said.

I'm a pretty decent cook -- or at least I used to be, don't cook at all these days -- and some things are just not worth making.

[FarPoint]

5. Parker House Rolls are delicious,

easy to make but take a bit of time...Classic. ... great option.

First time I maded them was after watching Bobby Flay make them on one of his shows...

https://www.foodnetwork.com/recipes/bobby-flay/parker-house-rolls-recipe2-1916763

https://jenaroundtheworld.com/parker-house-yeast-rolls-2/

[Old Crank]

7. I've made those before for Thanksgiving

I also make a buttermilk roll ring that is quite good.

[FarPoint]

8. Exactly...

There are a lot of easier and delicious bread choices to make....The Parker House rolls have become a tradition...I raised the kids helping me make them and now, with their family holiday meals, a must have...

[Old Crank]

9. You can get them together early to rise

And bake them as soon as the turkey comes out to rest. Plus with any sides that need a heat boost.

I have found that they will rise well when you mix them after a turkey goes in. If they rise faster you can put them in the fridge to slow them down. Or outside covered if it is cold. Just don't forget....

[FarPoint]

11. Excellent organization tip...

Plus, we make our mash potatoes in the crockpot...time and space saving action...I'll go find the YouTube video I use..

here it is...

[Old Crank]

12. I roast some garlic for the potatoes.

Depending on hte number of people.
I trim the tops, put on alu foil, add a little olive oil, and toss int eh over beside the turkey/goose pan.

[Old Crank]

6. One of our local organic markets

Had frozen ones. They were really good, for US, and while they bake you can work on the rest of breakfast.
Although, I have found none as good as the ones in France.

[justaprogressive]

10. heh

"All the recipes I’m seeing look like a colossal huge hairy pain in the butt."

You answered your own question. Just like many chefs now do not use stock,
they use Better than Bouillion to save time with little to no loss in taste,

HTH

[Warpy]

13. Either you love doing puff pastry or you don't.

I'm in the "don't" category because RA has done a number on my hands and I'm just not up to it, nor was I ever up to it because of the pain. I did it once and learned that a good bakery did it better.

Back in Boston, there were wonderful bakeries to choose from and some of them sold ready to go puff pastry to finish off at home if you wanted something that wasn't on the menu, especially something en croute with puff pastry decorations. Aspirational city people will relate to this.

Here in NM, the bakeries are harder to find. Puff pastry is sold frozen in the supermarket but it's like the prefab pie crusts, just not as good because big manufacturers cut too many corners. In fact, check the cost between that and a few packages of PopnFresh crescent rolls, it's pretty much the same dough and the latter will work for appearance and texture, just not buttery flavor.