Croissant Rolls
Indulge in the buttery perfection of Erin's croissant rolls, a delightful twist on the classic French pastry. These delectable treats boast a rich, flaky texture, with each bite revealing layers of golden-brown goodness.
- Yield: 6 croissant rolls
- Prep Time: 48 hr
- Cook Time: 15 min
Ingredients
Croissant Rolls
130g (1/2 cup + 2 teaspoons) water at 100 degrees F
30g (2 1/2 tablespoons) sugar, superfine
5g (1 teaspoon) kosher salt
1 egg yolk
25g (1 3/4 tablespoons) butter, melted
138g (10 tablespoons) European butter block
1 egg (for egg wash)
Flaky sea salt
Special Equipment
6-well bun pan
Wax paper
Rolling pin
Parchment paper
Instructions
Day 1: Make the Dough and Butter Block
- Whisk the Caputo Lievito Dry Yeast into the water for 30 seconds and let rest for 5 minutes.
- Combine the dry ingredients (Caputo "00" Baking Flour or Caputo "00" Chef's Flour, sugar, and salt) in a medium-sized mixing bowl.
- Add the egg yolk and butter and stir to combine.
- Knead the dough by hand for 2 minutes and slap the dough against the counter until the surface is smooth.
- Shape into a ball, place the dough in an oiled bowl, and cover with plastic wrap.
- Rest in the refrigerator for 10 minutes.
- Turn and fold the dough over itself.
- Place the dough back in an oiled bowl and cover with plastic wrap.
- Rest in the refrigerator for 10 minutes.
- Turn and fold the dough over itself a second time.
- Place the dough back in an oiled bowl and cover with plastic wrap.
- Rest in the refrigerator for 30 minutes.
- Shape the dough into a 7” square wrapped in greased wax paper.
- Wrap the dough in plastic wrap.
- Chill in the refrigerator for 8-12 hours (minimum 4).
Day 2: Laminating, Folding, and Baking
- Prepare a bun pan with 6 wells by placing a parchment circle in each well.
- Preheat the oven to 390 degrees F on the convection bake setting.
- Unwrap the dough square onto a lightly floured work surface.
- Roll the corners slightly larger and place the butter like a diamond in the center.
- Fold the dough over the butter block and pinch to seal the seams.
- Flip the dough over and using a rolling pin, press ridges into the dough in both directions, stretching and elongating the dough as you go.
- Flip the dough back over and roll with constant pressure until the dough measures 18” in length and ¼” thick.
- *Maintain as square of a shape as possible.
- Fold the top down 3/4 of the way and the bottom up 1/4 to meet.
- Fold in half and wrap in plastic wrap.
- Rest in the refrigerator for 30 minutes.
- Unwrap the dough and roll with constant pressure until the dough measures 18” in length and ¼” thick.
- Fold 1/3 way down and 2/3 up over the first fold to make a square.
- Wrap in plastic wrap.
- Rest in the refrigerator for 30 minutes.
- Unwrap the dough and roll with constant pressure until the dough is 9” wide and ¼” thick.
- Mark the dough at 1-1/2” increments and cut the dough into 6 equal strips.
- Stretch each strip, roll up, and place in the prepared pan.
- *Use a small amount of egg wash to hold the rolled croissants together.
- Repeat with remaining rolls, and lightly egg wash the tops.
- Invert another sheet pan or bun pan on top the rolls and allow to proof for 2 hours in a draft-free space.
- Lightly and carefully egg wash the proofed croissants again, and generously sprinkle with flaky sea salt.
- Bake at 390 degrees F convection setting for 5 minutes.
- Reduce heat to 330 degrees F convection for an additional 12-15 minutes until deeply golden and the internal temperature reads 200 degrees F.