Description
Delightfully flaky and buttery croissant rolls, perfect for breakfast or a snack.
Ingredients
- 400 g flour
- 7 g instant yeast
- 15 g granulated sugar
- 7 g salt
- 35 ml sunflower oil
- 225 ml water
- 40 g butter
- 1 egg
Instructions
- Combine the flour with the yeast, sugar, salt, sunflower oil, and water in a deep bowl. Mix well and knead for 10-12 minutes until you have a smooth dough. Cover the dough and let it rise in a warm place for 1 hour, or until it doubles in size.
- Divide the dough into two pieces.
- Turn the dough out onto a floured work surface and roll it into a round shape. Repeat this with the other piece of dough.
- Spread butter on the dough and place the other piece on top. Cut the dough into 12 triangles.
- Take a triangle of dough and gently stretch it out. Roll each triangle from the wide base to the point to create the croissant shape.
- Place the croissants on a baking sheet lined with parchment paper. Brush them with the beaten egg and let them rise for 30 minutes, or until they double in size.
- Preheat the oven to 200°C (392°F). Bake the croissant rolls for 10-15 minutes, or until they are golden brown. Keep an eye on them, as oven times can vary.
Notes
For extra flaky texture, ensure ingredients, especially butter, are at the right temperature. Knead the dough thoroughly for good structure. Sprinkle sea salt on top before baking for added flavor.