Name: Croissant Bread Rolls
Prep time: 2 h 5 min
Cook time: 15 min
Total time: 2 h 20 min
Cuisine: European
Ingredients: 400 g all-purpose flour; 7 g instant yeast; 15 g granulated sugar; 7 g salt; 35 ml sunflower oil; 225 ml lukewarm water; 40 g unsalted butter, softened; 1 medium egg, beaten

I love these croissant bread rolls because they are soft, airy, golden, and beautifully shaped like classic croissants. I make them with simple bread dough, a little butter between the layers, and an egg wash for a glossy bakery-style finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

400 g all-purpose flour

7 g instant yeast

15 g granulated sugar

7 g salt

35 ml sunflower oil

225 ml lukewarm water

40 g unsalted butter, softened

1 medium egg, beaten

Directions

I add the flour, instant yeast, sugar, salt, sunflower oil, and lukewarm water to a deep bowl. I mix everything well, then knead the dough for 10 to 12 minutes until it becomes smooth.

Then I cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.

I divide the dough into 2 equal pieces.

I place one piece on a lightly floured surface and roll it into a round sheet. And I repeat the same step with the second piece.

Then I spread the softened butter over one round of dough, then place the second round on top.

I cut the layered dough into 12 equal triangles.

Next I take one triangle at a time and gently stretch it slightly.

I roll each triangle from the wide end toward the tip to create the croissant shape.

I place the rolls on a baking tray lined with parchment paper. Then I brush them with the beaten egg, then let them rise for 30 minutes, or until doubled in size.

I bake them in a preheated oven at 200°C for 10 to 15 minutes, or until golden brown.

Servings and Timing

I get 12 servings from this recipe.

Prep time: 125 minutes

Cooking time: 15 minutes

Total time: 140 minutes

Calories: about 170 kcal per serving

Variations

I sometimes fill these rolls with cheese before rolling them for a savory version.

I also like adding a little jam, chocolate spread, or honey butter for a sweet version.

For extra flavor, I sprinkle sesame seeds, poppy seeds, or grated cheese on top after brushing with egg.

Storage/Reheating

I store leftover croissant bread rolls in an airtight container at room temperature for up to 2 days.

I reheat them in a warm oven for a few minutes until soft again. And I avoid microwaving for too long because it can make the bread chewy.

FAQs

Can I make the dough ahead of time?

Yes, I can prepare the dough ahead and let it rise slowly in the refrigerator overnight. I bring it back to room temperature before shaping.

Can I use active dry yeast instead of instant yeast?

Yes, I can use active dry yeast, but I like to activate it first in the lukewarm water with the sugar before mixing it into the flour.

Can I make these rolls without butter?

I can skip the butter, but I prefer using it because it adds softness, flavor, and light layering.

Can I freeze these croissant bread rolls?

Yes, I freeze them after baking and cooling. I reheat them in the oven until warm.

Why are my rolls not fluffy?

I usually check that my yeast is fresh, my water is lukewarm and not hot, and my dough has enough time to rise properly.

Conclusion

I love making these croissant bread rolls when I want homemade bread that looks special but stays simple. They bake up soft, golden, and airy, and I can enjoy them plain or filled with my favorite sweet or savory additions.

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