Herb Butter for Croissant Dough

Infused with parsley, thyme, sage, and rosemary, this herbed butter adds next-level flavor to a Braided Croissant Loaf and other pastriess made with All-Butter Croissant Dough. The microwave is the best shortcut for drying fresh herbs. Its quick bursts of high heat dry the herbs (with paper towels to absorb the moisture), resulting in fresher tasting, crisp herbs in minutes.

Active Time:
10 mins
Total Time:
55 mins


  • 6 parsley sprigs

  • 6 thyme sprigs

  • 4 fresh sage leaves

  • 2 (4-inch) rosemary sprigs

  • 1 1/4 teaspoons fine sea salt

  • 1 1/2 cups European-style butter (such as Échiré) (12 ounces), softened, divided


  1. Arrange herbs in a single layer on a microwavable plate lined with paper towels. Microwave on high until herbs are crisp and dried, 3 to 4 minutes, checking at 30-second intervals after 1 minute. Remove leaves from stems; discard stems.

  2. Finely grind dried herbs with salt in a mortar and pestle. Combine herb mixture and butter in bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until just combined, 30 seconds to 1 minute. Place butter between 2 sheets of parchment paper, and shape into a 7 1/2-inch square block of even thickness. Refrigerate until firm, about 45 minutes. Proceed with step 3 of All-Butter Croissant Dough.


Substitute 3 table-spoons herbes de Provence or Italian seasoning, if desired.

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