Homemade Croissants Rolls

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can be lower in saturated fat, while shortening is often cheaper.

In a bowl, combine 1 cup of warm water with 2 packets of yeast and 1 tablespoon of granulated sugar. Let it sit for about 10 minutes.

Add 2 eggs to the yeast mixture.

Add 1/3 cup granulated sugar and mix.

Add 3 cups of all-purpose flour and mix until the yolks are broken.

Add 2 cups of cereal milk and mix.

Add the remaining 2 cups of flour and 1 stick of butter, then mix until combined.

Beat the dough for about 5 minutes until it is not sticking to your hands.

Scrape down the dough and place it in a bowl with a little oil (about 1/2 teaspoon). Cover and let it rise for about 1 hour until it doubles in size.

After 1 hour, punch down the dough and divide it into 6 pieces, rolling each into a ball.

Place the balls on a floured pan and cover them with a plain white grocery bag. Refrigerate for about 30 minutes.

Melt 1 stick of butter until it's warm but not hot.

Roll out the first ball of dough on a floured surface and spread some melted butter on it.

Stack the rolled dough on top of each other, applying butter between each layer until all 6 are stacked.

Wrap the stack in a bag and refrigerate for another hour.

After 1 hour, remove the dough and cut it down the middle, then into triangles.

Roll each triangle from the base to the tip and place them on a baking pan.

Prepare an egg wash with 2 eggs and 1/2 teaspoon of salt, then brush it over the croissants.

Preheat the oven to 350°F.

Bake the croissants for about 35 minutes until golden brown.

Cooking Techniques

Equipment Needed

Dietary

Allergens