Soft croissant rolls
Updated: Jun 12, 2019
Adopted with minor changes from http://www.carine.co.il/page_325
Quantity: 24 rolls
3 ½ cups flour (500 g)
1 tablespoons dry yeast
1/2 cup lukewarm milk (120 ml)
1/4 cup sugar (50 grams)
100g melted butter, warm
1 / 4 cup oil (60 ml)
1/2 teaspoon salt
For the glaze:
1 beaten egg with a tablespoon of milk
Mix flour and yeast in a mixer bowl with a kneading hook.
Add milk, sugar, eggs, butter, oil and salt and cook for 5 minutes, until smooth, uniform and non-sticky dough is obtained.
Cover and let rise until the doubled in volume.
Remove the dough from the bowl into a floured surface and divide into 3 equal parts.
Roll out each portion into a circle 1/2 cm thick, cut into 8 triangles (like a pizza). Roll from the base toward the tip and place in a space on a baking pan lined with parchment paper.
Cover and let rise until doubled in volume.
Preheat oven 190c or 370f
Brush with beaten egg and bake 15 minutes, until the rolls are golden (also from below) and still soft to the touch.