Description
Soft, buttery croissant-style bread rolls with a light, fluffy interior and a golden crust. These bakery-style rolls are perfect for breakfast, brunch, or filled with sweet or savory ingredients.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 egg
- 1 egg yolk
- 1 tablespoon milk (for egg wash)
Instructions
- In a large bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
- Add the warm milk, melted butter, and egg to the dry ingredients.
- Mix until a soft dough forms, then knead for 8–10 minutes until the dough becomes smooth and elastic.
- Cover the dough with a clean towel and let it rise in a warm place for about 1 hour, or until doubled in size.
- Divide the dough into equal portions and roll each piece into a thin circle.
- Cut each circle into triangular wedges.
- Starting from the wide end, roll each triangle toward the tip to create croissant shapes.
- Place the rolls on a lined baking sheet and let them rest for 20 minutes.
- Mix the egg yolk with 1 tablespoon milk and brush the mixture over the rolls.
- Bake in a preheated oven at 375°F (190°C) for 15–18 minutes, or until golden brown.
Notes
- For extra buttery flavor, brush the rolls lightly with melted butter right after baking.
- You can fill the dough triangles with chocolate, cheese, or jam before rolling for sweet or savory variations.
- Store leftover rolls in an airtight container at room temperature for up to 2 days.
- Reheat briefly in the oven to restore their soft texture.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Bake
- Cuisine: French
Nutrition
- Serving Size: 1 roll
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 45 mg
