Name: Croissant Bread Rolls
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: European
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)

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I love making these croissant bread rolls whenever I want something soft, buttery, and comforting. They have that classic croissant flavor with a fluffy, bread-like texture that makes them perfect for both sweet and savory fillings.

Croissant Bread Rolls

Ingredients

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

3 cups all-purpose flour

1 tablespoon instant yeast

2 tablespoons sugar

1 teaspoon salt

1 cup warm milk

¼ cup unsalted butter, melted

1 egg

1 egg yolk

1 tablespoon milk (for egg wash)

Directions

I start by combining the flour, instant yeast, sugar, and salt in a large bowl. Then I add the warm milk, melted butter, and egg to the dry ingredients.

I mix everything until a soft dough forms, then I knead it for about 8 to 10 minutes until it becomes smooth and elastic.

Next, I cover the dough with a clean towel and let it rise in a warm place for about an hour, until it doubles in size.

Once risen, I divide the dough into equal portions and roll each portion into a thin circle. I cut each circle into triangular wedges.

Starting from the wide end, I roll each triangle toward the tip to create that classic croissant shape.

I place the rolls on a lined baking sheet and let them rest for 20 minutes.

I mix the egg yolk with milk and brush it over the rolls to give them a beautiful golden finish.

Finally, I bake them in a preheated oven at 375°F (190°C) for 15 to 18 minutes until they turn golden brown.

Servings and timing

I usually get about 10 servings from this recipe.

Prep Time: 20 minutes

Cooking Time: 18 minutes

Total Time: 38 minutes

Calories: 210 kcal per serving

Variations

I like experimenting with different fillings and flavors. Sometimes I add chocolate or jam before rolling for a sweet version. Other times, I fill them with cheese or deli meat for a savory option. I also enjoy sprinkling sesame seeds or poppy seeds on top before baking for extra texture.

Storage/Reheating

I store these rolls in an airtight container at room temperature for up to 2 days. If I want to keep them longer, I freeze them and reheat when needed. To reheat, I place them in a warm oven for a few minutes to bring back that fresh, soft texture.

FAQs

Can I make the dough ahead of time?

I often prepare the dough in advance and let it rise in the refrigerator overnight. This helps develop even more flavor.

Can I use active dry yeast instead of instant yeast?

I can, but I make sure to activate it in warm milk first before adding it to the mixture.

Why is my dough not rising?

I check that my yeast is fresh and that the milk is warm, not too hot, as high heat can kill the yeast.

Can I freeze the rolls?

Yes, I freeze them after baking. When I need them, I reheat directly from frozen in the oven.

How do I get a shinier crust?

I make sure to brush the egg wash evenly before baking, which gives that glossy, golden finish.

Conclusion

I find these croissant bread rolls to be a perfect balance between simplicity and indulgence. They bring the buttery goodness of croissants into an easy homemade recipe that I can enjoy anytime. Whether I fill them with sweet or savory ingredients, they always turn out delicious and satisfying.

📖 Recipe:

Croissant Bread Rolls

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Author: Cheryl
Total Time: 38 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

Soft, buttery croissant-style bread rolls with a fluffy texture and golden crust, perfect for both sweet and savory fillings.

Instructions

In a large bowl, combine the flour, instant yeast, sugar, and salt.
Add the warm milk, melted butter, and egg to the dry ingredients and mix until a soft dough forms.
Knead the dough for 8 to 10 minutes until smooth and elastic.
Cover the dough 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 portion into a thin circle.
Cut each circle into triangular wedges.
Roll each triangle from the wide end to the tip to form croissant-shaped rolls.
Place the rolls on a lined baking sheet and let them rest for 20 minutes.
Mix the egg yolk with milk and brush over the rolls.
Bake in a preheated oven at 375°F (190°C) for 15 to 18 minutes until golden brown.