Thursday, December 23, 2010

Not quite a croissant - Rolled-up Breakfast Rolls

The title is a little misleading actually. Because when you see the recipe you will know immediately that it is actually not even close to a croissant. Not close. These rolls are not made from laminated dough, although the dough is fairly rich. Also, they are rolled-up, but not even crescent shaped. I mean really! Croissants? Nuh uh! Instead, these rolls ended up a little smaller than I planned but hey, sometimes things don't work out exactly as planned, did you notice that? They are bite-sized breakfast rolls that, when warmed, are gone in about two gulps. They are also 1) soft, 2) rich tasting, and 3) full of flavor and aroma. So, hey, maybe they aren't exactly like croissants. They will keep for a few days. But again, that is not usually an issue.They are rolled up kinda like a croissant, so I guess that counts for something.

Anyway, I started out looking for a quick-baked roll, that you can snatch on the way out the door to work, school etc. These fit the bill perfectly, I'm sure you'll agree.

Here's What You'll Need:

2 2/3 cups bread flour
 1/2 Tbs. yeast
1 tablespoon sugar
1 teaspoon baking powder
2/3 cup buttermilk
1/3 cup water
1/4 cup butter or margarine
3 tablespoons margarine or butter, softened
Margarine or butter, softened

Here's What You'll Need to Do:

1. Mix 1 1/3 cups flour, yeast (dry), sugar, salt and baking powder in large bowl. Heat buttermilk, water and butter or margarine until very warm (125º to 130º) 52º-55º C.
Let the mixture cool a bit (say to 100º F or 38º C). Add to flour mixture. Beat on low speed until moistened, scraping bowl constantly. Beat on medium speed 2 minutes. Stir in enough remaining flour to make dough easy to handle. Knead on floured surface 5 minutes. Cover and let rest 10 minutes.

2. Lightly grease cookie sheet. Roll dough into 12-inch circle.
Spread with 3 tablespoons margarine.
Cut into 16 wedges.
Beginning at rounded edge, roll up. Place each roll with points underneath on cookie sheet.
Curve ends of rolls to form crescents if desired. Lightly brush with margarine. Cover; let rise 45 to 60 minutes or until double.

3. Heat oven to 375º. Bake 15 to 20 minutes or until golden brown.

 * The reason I think the rolls were a little small is because, IMHO, perhaps I should have rolled the dough out into 12 portions instead of 16. That would have made the rolls a little larger then I could have curved them more to look like a croissant. Not a biggie, for sure but still...


  1. Wow. I never thought it's possible to integrate between yeast and baking powder. But it make perfect sense to enjoy the flavor of the yeast on one hand and to hasten the baking on the other hand.
    And the croissant shape is wonderful.
    Did you invent this method and shape for this rolls? very ingenious.

  2. Well, yes. And thanks. It seems to make sense doesn't it to put baking powder and yeast together to help each other out! Just be careful not to use too much so there is no after taste.

  3. David
    I tried this recipe out, dividing the dough in 12 rather 16. it was a great hit, and disappeared very quickly.

  4. Glad it was so popular! Truthfully, in future I will also divide it into 12 or even 8 as this way was a little small for my taste.

  5. For a flavor that comes closer to real croissants, incorporate a small amount of yeast and let the dough rest for 2 to 3 hours before shaping and baking the rolls.

  6. For a flavor that comes closer to real croissants, incorporate a small amount of yeast and let the dough rest for 2 to 3 hours before shaping and baking the rolls.