Description
These homemade croissant bread rolls are light, buttery, and incredibly soft. Perfect for breakfast, brunch, or as a side for soups and stews. They have the layered texture of croissants but are much easier to make with simple ingredients and an easy step-by-step process.
Ingredients
Scale
- 400g all-purpose flour
- 7g instant yeast
- 15g granulated sugar
- 7g salt
- 35ml vegetable oil
- 225ml warm water
- 50g unsalted butter, softened (for layering)
- 1 egg, beaten (for egg wash)
Instructions
- In a bowl, combine flour, yeast, sugar, and salt.
- Add warm water and vegetable oil, then mix into a dough.
- Knead for 10-12 minutes until smooth. Cover and let rise for 1 hour.
- Divide dough into two portions and roll each into a circle.
- Spread butter on one layer, place the second layer on top, then cut into 12 triangles.
- Roll each triangle from base to tip and place on a baking sheet.
- Cover and let rise for another 30 minutes.
- Preheat oven to 200°C (392°F), brush rolls with egg wash, and bake for 12-15 minutes until golden brown.
Notes
- Ensure the dough rises in a warm place for best results.
- You can add sweet or savory fillings before rolling.
- Prep Time: 30 minutes
- Cook Time: 12-15 minutes
- Category: Bread, Breakfast
- Method: Baking
- Cuisine: European