Homemade croissant rolls

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These homemade croissant rolls are flaky, buttery, and absolutely irresistible. Perfect for breakfast or as a side for any meal, they are a delightful treat that can be enjoyed fresh out of the oven.

Ingredients

For the Dough:

  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon instant yeast
  • 1 teaspoon salt
  • 1 cup milk (warm)
  • 1/4 cup water (warm)
  • 1/2 cup unsalted butter (melted)
  • 1 large egg

For the Butter Layer:

  • 1 cup unsalted butter (cold, in a block)

Instructions

  1. Make the Dough:
  • In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix well.
  • In a separate bowl, whisk together the warm milk, warm water, melted butter, and egg.
  • Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
  • Knead the dough on a floured surface for about 5-7 minutes until smooth.
  • Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
  1. Prepare the Butter Layer:
  • While the dough is rising, prepare the butter layer. Place the cold butter between two sheets of parchment paper and use a rolling pin to flatten it into a rectangle about 1/2 inch thick. Refrigerate until firm.
  1. Roll Out the Dough:
  • Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 16×24 inches).
  1. Incorporate the Butter:
  • Place the chilled butter rectangle in the center of the dough. Fold the sides of the dough over the butter, sealing it in. Roll the dough out again into a rectangle, about 1/4 inch thick.
  1. Create Layers:
  • Fold the dough into thirds (like a letter). Wrap it in plastic wrap and refrigerate for 30 minutes.
  • Roll it out again and fold into thirds. Repeat this process two more times, refrigerating for 30 minutes between each fold.
  1. Shape the Croissants:
  • After the final fold, roll the dough out into a large rectangle. Cut it into triangles (about 4-6 inches wide).
  • Starting from the wide end, roll each triangle up tightly towards the point to form a croissant shape. Place on a baking sheet lined with parchment paper.
  1. Final Rise:
  • Cover the shaped croissants with a kitchen towel and let them rise for about 30-45 minutes, or until puffy.
  1. Preheat Oven:
  • Preheat your oven to 400°F (200°C).
  1. Bake:
  • Brush the tops of the croissants with an egg wash (1 egg beaten with a tablespoon of water) for a golden finish.
  • Bake for 15-20 minutes, or until they are golden brown and flaky.
  1. Cool and Serve:
  • Remove from the oven and let cool on a wire rack. Serve warm and enjoy your homemade croissant rolls!

Feel free to adjust the ingredients and instructions as needed for your style! Enjoy baking!

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