Croissant (Shaped) Rolls
CROISSANT (shaped) ROLLS
Servings: approx 24 rolls
Total Time to Complete Recipe: 4 hr 30 min
Active cook/prep time: 30 min
Inactive cook/prep time: 4 hrs
My friend Shera Lynn made these for a party a week or so back... fortunately for us, she was running late and asked us to take them to the buffet so they'd be there at the start. Let's just say all the rolls didn't make it to the party because OH MY GOSH... the smell of these warm little pieces of heaven could not be resisted. I called Shera Lynn before she even made it back to her house from dropping them off (she lives two blocks away) and requested (demanded?) the recipe. She had it written up for me later that night and I will forever be in debt.
As most of you have probably picked up from previous posts, I fear baking to such an extent that I've wondered if a zanex would help me out in future baking endeavors. So it's pretty accurate to deduct that these were that good... for me to fearlessly ask for the recipe. I whipped up a batch the very next day and had the entire batch devoured within 24 hrs. They're the perfect mix between your favorite homemade sweet bread and the best soft-baked pretzel you've ever eaten. mmmmmmm.........
TIPS & TRICKS
- I used quick rise yeast, but that's just my own preference (and what I had on hand). You could use either.
- The dough was a lot stickier than other yeast breads I've made. I assumed I was doing something wrong (b/c ... well, me + baking usually = disaster), but I stuck to the plan and it turned out just right. Don't let sticky dough deter you.
- The salt sprinkle is quite optional. Shera Lynn had it on hers and I really liked the contrast with the sweet bread, but it's really up to you. I think next time I'll do it without just because. They're fabulous both ways. But if you do choose to use the salt, remember not to use much and only do it if you have actual sea salt or large rock salt as I don't think table salt will give you quite the effect (and taste contrast) you're aiming for. But again, just up to you.
- I brushed mine with beaten egg to give them a shine and help the salt stick. It wasn't called for in the original recipe, and if you're not adding the (optional) sea salt, then it really is just up to your own preference (egg = shiny, no egg = not shiny).
1 Cup Luke Warm Water
2 Tbs Yeast
1 Tbs Sugar
4 Cups Flour
1/2 Cup Sugar
1 tsp Salt
1 Stick Butter, melted & cooled
Course Sea Salt/Kosher Salt (Optional)
- Combine water, yeast & sugar in small bowl. Set aside and allow yeast to activate.
- Combine Flour, Sugar, Salt in large bowl.
- Stir together melted cooled better and 3 eggs. Add yeast mixture.
- Pour wet ingredients into dry ingredients. Knead lightly, put in (flour) dusted bowl, and refrigerate for a few hours or overnight.
- Divide dough into 3 or 4 separate sections. Roll each section into circle on lightly floured surface. Cut 8 wedges from each rolled circle (like a pie/pizza cut). Roll up (from fat side to skinny) and let rise on greased baking sheet for 1 hour.
- Sprinkle (very lightly) with salt if using. Bake at 400° for 10 minutes.
Recipe Origins: Renee Beal (original), (to me) via Shera Lynn Murray