Signature Croissant Rolls Recipe
Make Signature Croissant Rolls Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Butter block (for laminating)
Filling / Optional flavoring
Egg wash & finishing
Method
Dough
- 1
Mix dry ingredients
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 4 1/2 cups all-purpose flour, 2 tsp instant yeast, 1/4 cup granulated sugar, and 1 tsp fine sea salt. Whisk briefly to distribute the ingredients evenly.
- 2
Add wet ingredients
Warm the 1 cup whole milk to about 95–100°F (slightly warm to the touch). Add the milk, 1/4 cup melted cooled unsalted butter, 1 whole egg, and 1/4 cup cold water to the dry ingredients. Mix on low speed until the dough starts to come together, about 2–3 minutes.
- 3
Knead
Increase speed to medium-low and knead until smooth and elastic, about 5–7 minutes. The dough should be slightly tacky but not sticky—add up to 1 tbsp flour or a teaspoon of water if needed to adjust consistency.
- 4
First chill
Shape the dough into a rectangle, wrap in plastic, and refrigerate for 30 minutes to relax the gluten and make laminating easier.
Butter block (for laminating)
- 5
Prepare butter block
Place 1 cup cold unsalted butter and 2 tbsp flour between two sheets of parchment. Using a rolling pin, pound and roll the butter into an even 8x6 inch rectangle about 1/4-inch thick. Keep the butter pliable but cold. Refrigerate the butter block for 15 minutes if it becomes too soft.
Lamination and shaping
- 6
Roll out dough
Remove dough from fridge and on a lightly floured surface roll it to a rectangle approximately 16x10 inches and about 1/4-inch thick.
- 7
- 8
First fold and chill
Rotate the folded dough so the short edge faces you. Roll gently into an 18x10 inch rectangle, then perform a single fold (fold into thirds again). Wrap and chill in the refrigerator for 30 minutes.
- 9
Second fold
Repeat rolling to 18x10 inches and fold into thirds again. Wrap and chill for another 30 minutes. If dough softens at any point, chill for 15 minutes before continuing. (Total 2 letter folds.)
- 10
Final roll and trim
After the final chill, roll dough to a 20x12 inch rectangle about 1/8–1/4 inch thick. Using a sharp knife or pastry wheel, trim edges to make a neat rectangle and cut the dough into twelve 4x6 inch rectangles (or cut triangles for classic croissant roll shape).
- 11
Add filling and shape
If making rolled croissant-style rolls, cut each 4x6 rectangle into two 2x6 strips. For each strip, sprinkle about 1 tsp brown sugar and a light dusting of ground cinnamon; add a small pinch (about 1 tbsp per strip total when spread across rolls) of chopped nuts and a few chocolate chips if using. Starting from one short end, roll tightly into a spiral to form a roll. Place rolls seam-side down on a parchment-lined baking sheet, leaving about 1 inch between rolls for expansion.
Proofing & finishing
- 12
Final proof
Cover the shaped rolls loosely with plastic wrap or a clean kitchen towel and let them proof at warm room temperature (75–80°F) until nearly doubled in size, about 60–90 minutes. They should be puffy but still spring back slowly when gently pressed.
- 13
- 14
Bake
Bake the rolls in the preheated oven for 18–22 minutes, rotating the pan once halfway through, until they are deep golden brown and the internal layers are cooked (an instant-read thermometer inserted into the center should read about 200°F/93°C for fully baked enriched dough).
- 15
Cool
Remove from the oven and transfer the rolls to a wire rack. Let cool for 10–15 minutes before serving to allow the interior to set and to avoid burning from hot butter layers.
