Homemade Croissants
1/2 Cup Warm Water
2tbsp Instant Dry Yeast
6tbsp butter, softened
1/3 cup sugar
2 eggs
1 cup warm milk
2tsp salt
5 cups flour (1/2 cup of flour if needed)
2tbsp butter for brushing rolls
Add warm water and yeast to a large mixing bowl. Set to the side.
Mix the butter and sugar together in the bowl of a stand mixer until it becomes creamy. Add eggs and continue to mix thoroughly . Scrape the bowl with a spatula, then add milk, salt and the yeast/water mixture. Mix until combined.
Add 5 cups of flour and mix very slowly until combined, then knead for 5 minutes on medium speed until a soft dough begins to form. Add up to the additional 1/2 cup of flour, 1tbsp at a time. Dough should be sticky, but should pull away from the bowl easily.
Transfer the dough into a greased bowl and cover with a wet tea towel for 30-45 minutes to proof.
Once the dough has doubled in size, punch down the dough and divide in half. Shape each half into a ball and roll into a circle about 14” in diameter. Cut with a pizza cutter into 12 triangles.
Roll the triangles from the wide end to the tip, curving the ends slightly. Then place the shaped rolls, tip side down onto a greased or parchment paper lined sheet pan.
Cover with a wet tea towel for another 30-45 minutes. At this point preheat your oven to 35o degrees.
Bake your rolls for 15-20 minutes, until golden brown on top and bottom.
Brush the rolls with melted butter and enjoy!
Now we will say, the photo with this blog post, we see where the shaping needs work. We are very aware of that. We fully know how it needs to be improved. But let’s be real. We ate it just the same as if it was properly shaped. Hahahaha. It eats just fine y’all. It’s homemade. It’s rustic. It was happily in my belly! Hahahaha.
Jeremy actually made this all on his own for the first time. I did these in pastry school so it was actually really fun to say “hey, can I give you some tips for next time? I’d even be willing to roll them right along side of you if you would be ok with that as well.” To which, I now have a date planned for the next time he decides to make croissant rolls! This one was fun to be able to tag team and we can work on it together. But anyway, this was great to have as a side to our meal. I think one time we actually used this along side of tomato soup. To which I dipped it into the soup personally. The possibility’s of how you want to use these are endless though.
I do have the memory that a lot of times, Sunday dinner, at grandmas we got these rolls from the can. It was my favorite bread side that she would pick. She had a few that she would rotate through but this one was always my favorite. Well now I am not in the state anymore so I personally do not buy these. But if Jeremy is going to make them, then I will gladly enjoy eating them too!