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

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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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.

For sweet variations, add chocolate or jam before rolling.

For savory options, fill with cheese or deli meat.

Top with sesame or poppy seeds for added texture.

Store in an airtight container at room temperature for up to 2 days.

Freeze baked rolls for longer storage and reheat in a warm oven.

Dough can be refrigerated overnight for enhanced flavor.

If using active dry yeast, activate it in warm milk before mixing.

Ensure milk is warm, not hot, to avoid killing the yeast.