Croissant-like Bread Rolls
These delightful rolls mimic the airy texture and irresistible flavor of croissants without the fuss of traditional pastry-making.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour You can substitute bread flour for a fluffier texture.
- 1 packet instant yeast (2 ¼ teaspoons) Can substitute with active dry yeast, activated in warm milk.
- 1 tablespoon sugar
- 1 tablespoon salt
- 1.5 cups warm milk (about 110°F) Ensure it's warm, not hot.
- 0.5 cups unsalted butter (melted) Plus more for brushing on top.
- 1 large egg For egg wash.
Instructions
Preparation
- In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Whisk well.
- Make a well in the center and pour in the warm milk and melted butter. Mix until it forms a dough, noting that it may be sticky.
- Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm area for about 1 hour or until doubled in size.
Shaping and Baking
- Punch down the risen dough gently, then roll it out into a large rectangle, about ½ inch thick.
- Cut the rectangle into triangles and roll them from the wider end to the point to shape the rolls. Place them on a baking sheet lined with parchment paper.
- Cover the rolls with a towel and let them rise for another 30 minutes.
- Preheat your oven to 375°F (190°C). Beat the egg and brush it over the tops of the rolls for a golden finish.
- Bake for 15-20 minutes until puffed and golden-brown.
- Once baked, brush with melted butter and enjoy warm.
Notes
For time-saving, let the dough rise in the fridge overnight. Leftover rolls can be stored in an airtight container for up to two days. To revive them, warm briefly in the oven.