Description
Soft, airy croissant-shaped bread rolls made with simple dough and layered with butter for a light, golden finish. Perfect for breakfast, brunch, or as a versatile snack.
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
Instructions
- In a large bowl, combine flour, instant yeast, sugar, salt, sunflower oil, and lukewarm water. Mix well and knead for 10 to 12 minutes until smooth.
- Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
- Divide the dough into 2 equal pieces.
- Roll each piece into a round sheet on a lightly floured surface.
- Spread softened butter over one round, then place the second round on top.
- Cut the layered dough into 12 equal triangles.
- Stretch each triangle slightly, then roll from the wide end to the tip to form a croissant shape.
- Place rolls on a parchment-lined baking tray, brush with beaten egg, and let rise for 30 minutes.
- Bake in a preheated oven at 200°C for 10 to 15 minutes, or until golden brown.
Notes
Fill with cheese, jam, or chocolate spread before rolling for variations.
Top with sesame seeds, poppy seeds, or grated cheese after egg wash for added flavor.
Store in an airtight container at room temperature for up to 2 days.
Reheat in a warm oven to maintain softness; avoid overheating in the microwave.
Dough can be prepared ahead and refrigerated overnight before shaping.
- Prep Time: 125 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 roll
- Calories: 170 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
