Description
These homemade croissant rolls are buttery, flaky, and easy to make from scratch. With beautiful layers and a soft, tender crumb, they’re the perfect addition to breakfast or dinner, and can be prepared ahead for a more manageable cooking experience.
Ingredients
All-purpose flour
Active dry yeast
Warm milk (or a milk and water combo)
Granulated sugar
Salt
Unsalted butter (for dough laminate and brushing)
Eggs (for enriching dough and optional egg wash)
Instructions
- Activate yeast & mix dough: Proof yeast in warm liquid with a pinch of sugar until foamy. Whisk in eggs, sugar, salt, melted butter, and half the flour.
- Knead & first rise: Add remaining flour until dough is soft but no longer sticky. Knead until smooth and let rest until doubled in size.
- Laminate dough: Roll dough into a rectangle, spread cold butter, fold like a letter, rotate, and refrigerate for 30 minutes. Repeat lamination 2–3 times for flaky layers.
- Shape the rolls: Cut dough into triangles, roll from the wide base to the tip, and tuck the tip underneath.
- Second rise & egg wash: Let rolls rise until puffy. Brush with egg wash for a golden finish.
- Bake: Bake at 350°F for 16–18 minutes until golden brown.
Notes
- For garlic-herb rolls, brush the interior with garlic, rosemary, and parmesan before rolling.
- For sweet orange knots, shape dough into twists and roll in sugar and orange zest before proofing.
- For cheese-filled rolls, add grated cheese in the center before rolling.
- For dairy-free rolls, substitute plant-based butter and non-dairy milk.
- Prep Time: 1 hour
- Cook Time: 18 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 2g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
