Simple & Professional Tasty Recipes
Ingredients for 13 Servings
-
265g warm milk
75g sugar
9g salt
7g dry instant yeast
70g egg
450g bread flour
45g soft butter
Total Time
Goes Great with
Method
-
- Lightly mix all ingredients by hand, then incorporate the butter. The dough will remain lumpy. Cover and let it rest for 30 minutes.
- After resting, fold and round the dough, then let it rest for another 30 minutes.
- Repeat this process a third time, and you’ll notice how smooth the dough becomes. Let it rest for another 30 minutes.
- Divide the dough into twelve 70g portions, shape them into rounds, and place them on an oiled tray.
Let them ferment for 1 hour covered, or optimal for slow overnight fermentation in the fridge at this stage. - The next day or after proofing, roll each dough round into a rectangle about 10cm long and roll into a croissant shape
- Line a baking dish (sides 33×23 cm) with parchment paper, and place the rolls inside.
- Cover with plastic wrap and proof until doubled in size, approximately 1-2 hours.
- Egg wash each roll.
- Preheat the oven to 170°C, then place the rolls inside the oven and lower the temperature to 160°C.
- Bake for 25 minutes or until golden brown.
Pro Tips- Ensure the milk is warm but not hot to activate the yeast effectively.
- For a richer flavor, allow the dough to ferment overnight in the refrigerator.
- Egg wash gives the rolls a beautiful shine and golden color; don’t skip it!
- Use a kitchen scale for precise measurements, ensuring consistency.
Notes
Calories per Serving:
Approximately 200 calories per roll
Goes Great with
1h 30 minutes
