Hop's was a restaurant/brewery that I enjoyed going to with friends. They brewed their own beer and had some good entrees as well. But the main reason I loved going was for the honey butter croissants. While many restaurants offer bread as the pre-meal appetizer, Hop's went one step further and served these steaming hot, sweet bites of heaven prior to the meal service.
Like I said, I was bummed when Hop's closed its locations around me. I craved those buttery croissants with the honey butter drizzle. I scoured the interwebs for a copycat recipe but to no avail. So I did the next logical thing: I emailed their corporate headquarters. My sentimental note must have worked because they actually wrote me back and shared the recipe!
In time, I will find the courage to make my own croissants, but for now, I am sticking with the grocery store brand. I also made my own honey butter (recipe below), but Hop's preferred brand is Downey's Honey Butter sauce. This recipe was taste tested and approved by both my daughter and husband. Enjoy - they are ridiculously addictive!
Ingredients
- One batch of croissants (use your favorite recipe or the refrigerated, store-bought kind)
- Downey's Honey Butter sauce (sold at Wegman's, Shop-Rite and Amazon); recipe for a homemade version is below
Directions
Roll, cut your croissants in half, and place cut side down on sheet tray and proof (see your oven's manual for proofing instructions). Proofing gives them a light, airy texture. Once you've proofed them, bake until golden brown, top with Honey Butter sauce and enjoy.
Note: I used store-bought, refrigerated crescent rolls and found that the baking time listed on the instructions was too lengthy. Because I cut the rolls in half as Hop's instructed, I should have baked for less time. I also did not proof my croissants because the instructions did not call for it.
Note: I used store-bought, refrigerated crescent rolls and found that the baking time listed on the instructions was too lengthy. Because I cut the rolls in half as Hop's instructed, I should have baked for less time. I also did not proof my croissants because the instructions did not call for it.
Honey Butter Sauce
- 3/4 c powdered sugar
- 3/4 c butter
- 3/4 c honey
Directions
Mix all together and heat to melt.
Note: The recipe above makes a lot of honey butter. I used 4 tablespoons of each (powdered sugar, butter and honey). I melted the butter in the microwave and stirred in the remaining ingredients and still had a ton left over. If you are using store-bought refrigerated crescent rolls, you will only need a little bit of the sauce. I'd recommend using either 1 tablespoon of each ingredient above or 2 tablespoons. The left over honey butter sauce can be either put back in the refrigerator or left on the countertop for a few days. Top on bread, pastries, fruit or muffins.
Note: The recipe above makes a lot of honey butter. I used 4 tablespoons of each (powdered sugar, butter and honey). I melted the butter in the microwave and stirred in the remaining ingredients and still had a ton left over. If you are using store-bought refrigerated crescent rolls, you will only need a little bit of the sauce. I'd recommend using either 1 tablespoon of each ingredient above or 2 tablespoons. The left over honey butter sauce can be either put back in the refrigerator or left on the countertop for a few days. Top on bread, pastries, fruit or muffins.
Source: Hop's restaurant (email from their corporate headquarters); Honey butter sauce from Beth's Favorite Recipes
Hop's was a restaurant/brewery that I enjoyed going to with friends. They brewed their own beer and had some good entrees as well. But the main reason I loved going was for the honey butter croissants. While many restaurants offer bread as the pre-meal appetizer, Hop's went one step further and served these steaming hot, sweet bites of heaven prior to the meal service.
Like I said, I was bummed when Hop's closed its locations around me. I craved those buttery croissants with the honey butter drizzle. I scoured the interwebs for a copycat recipe but to no avail. So I did the next logical thing: I emailed their corporate headquarters. My sentimental note must have worked because they actually wrote me back and shared the recipe!
In time, I will find the courage to make my own croissants, but for now, I am sticking with the grocery store brand. I also made my own honey butter (recipe below), but Hop's preferred brand is Downey's Honey Butter sauce. This recipe was taste tested and approved by both my daughter and husband. Enjoy - they are ridiculously addictive!
Ingredients
- One batch of croissants (use your favorite recipe or the refrigerated, store-bought kind)
- Downey's Honey Butter sauce (sold at Wegman's, Shop-Rite and Amazon); recipe for a homemade version is below
Directions
Roll, cut your croissants in half, and place cut side down on sheet tray and proof (see your oven's manual for proofing instructions). Proofing gives them a light, airy texture. Once you've proofed them, bake until golden brown, top with Honey Butter sauce and enjoy.
Note: I used store-bought, refrigerated crescent rolls and found that the baking time listed on the instructions was too lengthy. Because I cut the rolls in half as Hop's instructed, I should have baked for less time. I also did not proof my croissants because the instructions did not call for it.
Note: I used store-bought, refrigerated crescent rolls and found that the baking time listed on the instructions was too lengthy. Because I cut the rolls in half as Hop's instructed, I should have baked for less time. I also did not proof my croissants because the instructions did not call for it.
Honey Butter Sauce
- 3/4 c powdered sugar
- 3/4 c butter
- 3/4 c honey
Directions
Mix all together and heat to melt.
Note: The recipe above makes a lot of honey butter. I used 4 tablespoons of each (powdered sugar, butter and honey). I melted the butter in the microwave and stirred in the remaining ingredients and still had a ton left over. If you are using store-bought refrigerated crescent rolls, you will only need a little bit of the sauce. I'd recommend using either 1 tablespoon of each ingredient above or 2 tablespoons. The left over honey butter sauce can be either put back in the refrigerator or left on the countertop for a few days. Top on bread, pastries, fruit or muffins.
Note: The recipe above makes a lot of honey butter. I used 4 tablespoons of each (powdered sugar, butter and honey). I melted the butter in the microwave and stirred in the remaining ingredients and still had a ton left over. If you are using store-bought refrigerated crescent rolls, you will only need a little bit of the sauce. I'd recommend using either 1 tablespoon of each ingredient above or 2 tablespoons. The left over honey butter sauce can be either put back in the refrigerator or left on the countertop for a few days. Top on bread, pastries, fruit or muffins.
Source: Hop's restaurant (email from their corporate headquarters); Honey butter sauce from Beth's Favorite Recipes
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