Description
Delight in freshly baked homemade croissant rolls with this step-by-step recipe, combining buttery, flaky layers and golden perfection, perfect for a breakfast or brunch treat.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1 tsp salt
Wet Ingredients
- 1 1/4 cups warm milk (or a combination of milk and water)
- 2 large eggs (plus 1 additional egg for egg wash, optional)
- 1/2 cup unsalted butter, melted (for dough)
Lamination and Finishing
- 3/4 cup unsalted butter, cold (for laminating)
- 1 egg, beaten (for egg wash, optional)
Instructions
- Activate yeast & mix dough: In a small bowl, proof the active dry yeast by dissolving it in the warm milk with a pinch of sugar. Allow it to sit until foamy, about 5-10 minutes. Then whisk in 2 eggs, granulated sugar, salt, melted butter, and half of the all-purpose flour until combined.
- Knead & first rise: Gradually add the remaining flour to the mixture until a soft, slightly sticky dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise until doubled in size, approximately 1 to 1.5 hours.
- Laminate dough: Roll the dough into a large rectangle on a floured surface. Spread the cold unsalted butter evenly over two-thirds of the dough. Fold the unbuttered third over the middle third, then fold the remaining third over that, like folding a letter. Rotate the dough 90 degrees and roll out again to the same size. Repeat this folding and rolling process two to three times, refrigerating for 30 minutes between folds to chill the butter and develop flaky layers.
- Shape the rolls: After the final chilling, roll the dough into a large rectangle and cut into triangles. Starting from the wide base of each triangle, roll up tightly toward the tip. Tuck the tip underneath the roll to secure its shape.
- Second rise & egg wash: Place the shaped croissant rolls on a baking sheet lined with parchment paper, cover lightly, and allow to rise until puffy, about 45 minutes. If desired, brush the tops with beaten egg to achieve a glossy, golden finish.
- Bake: Preheat the oven to 350°F (175°C). Bake the croissant rolls for 16 to 18 minutes or until they turn golden brown and are cooked through. Remove from oven and let cool slightly before serving.
Notes
- Ensure the butter used for laminating is cold to create distinct flaky layers.
- Use a kitchen scale for precise measurement of flour for best results.
- Allow the dough to rise fully during both proofs for optimal texture and flavor.
- Egg wash is optional but gives croissants a beautiful shine and color.
- Leftover croissants can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Prep Time: 1 hour 30 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: French
