Description
Indulge in homemade croissant rolls that are flaky, buttery, and perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1/2 cup unsalted butter, softened (plus extra for greasing)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 1 egg (for egg wash)
Instructions
- Activate the Yeast: In a bowl, combine the warm milk and yeast. Let this sit for about 5 minutes or until it becomes foamy.
- Mix Dry Ingredients: In a separate bowl, mix together the flour, sugar, and salt.
- Combine the Mixtures: Add the yeast mixture and softened butter to the dry ingredients, stirring until combined.
- Knead the Dough: Place the dough on a floured surface and knead for 5-10 minutes until it’s smooth and elastic.
- First Rise: Place your dough in a greased bowl, cover, and let it rise for about 1 hour, or until it has doubled in size.
- Shape the Rolls: Once risen, punch down the dough and roll it out into a large rectangle. Cut into triangles.
- Roll and Second Rise: Roll each triangle from the wide end to the point, and place them on baking sheets. Let rise for another 30 minutes.
- Bake: Preheat the oven to 375°F (190°C). Brush with the beaten egg, then bake for 15-20 minutes until golden brown.
- Enjoy Freshly Baked Rolls: Serve these irresistible rolls warm, straight from the oven!
Notes
Allow the dough to rise fully for flakier rolls and keep your work surface floured to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: croissant, pastry, baking, homemade, brunch, French cuisine