How To Make Croissant Rolls Whenever You Want

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Today it’s all about how to make croissant rolls whenever you want!  You can make croissant rolls, dinner rolls, cloverleaf rolls, breadsticks, etc. with this easy recipe. I must tell you that this recipe is made with white bread flour and not freshly ground whole wheat flour. Sometimes I just want my white flour rolls, just saying.

I used to teach classes in my home, at churches and even in a store right here in St. George, Utah. In the store, there was a group of people in one of the classes where we called ourselves the “The Dixie Dumpers”. I will tell you the reason it started is that I always say, “I just dump stuff in when baking or cooking because I’m a dumper.”  I don’t always measure exactly, I am not a chef,  just a Mom, and a Grandma.

Well, St. George, Utah has a history of Dixie, Dixie College or Dixie State University. Well, in class someone said the hugeD on the hillside will now remind all of us of the “Dixie Dumper Chics” from our cinnamon roll class at the store! We had a lot of fun in those classes.

Please remember, you have to have fresh ingredients or you may be very frustrated with the outcome. White flour has a shelf-life of 6-12 months at the most. It depends on how long the bag was in the store. Yeast and dough enhancer must be fresh as well. So, please date your white flour and store your yeast and dough enhancer in the freezer or refrigerator, depending on how often you make bread or rolls. Okay onto the recipe.

How To Make Croissant Rolls

5 from 1 vote
Make Croissant Rolls
How To Make Croissant Rolls
Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
 
Course: Side Dish
Cuisine: American
Servings: 24 rolls
Ingredients
  • 1 cup warm milk
  • 2 tsp. Saf instant yeast
  • 2 tsp. dough enhancer (optional-this makes fluffier rolls)
  • 1 egg
  • 1/8 cup oil (I use olive oil)
  • 3/4 tsp. sea salt
  • 1/4 cup sugar
  • 1/4 cup warm water
  • 3 to 3-1/2 cups white bread flour
Instructions
  1. I start with a Bosch bread mixer, although you could make these in a large bowl. I put the yeast, warm water, salt, oil, and sugar in the bowl. I then add the eggs and lightly mix it in the Bosch so the eggs do not “cook”. Then I add the warm milk and flour slowly. I continue to add flour until the bread dough pulls away from the sides of the Bosch bowl. I knead for about 7-8 minutes. I place the dough in a greased bowl and cover with greased plastic wrap. I let the dough rise until double the original size. I punch down the dough and roll out or make whatever shape of rolls I feel like making, today it is croissants. Preheat oven to 350 degrees and bake for 12-15 minutes or until golden brown. 

Make Croissant Rolls

I divide the dough in half and start rolling each mound of dough into a circle (I spray the counter with vegetable spray to keep the dough from sticking to the counter). You then slather the dough with softened butter and then cut the dough with a pizza cutter into 12 “pizza shapes”.

Make Croissant Rolls

Next, you roll each “pizza slice” from the fat end into the center of the “pizza”. Place the rolls with the flap tucked under on a greased cookie sheet.

Make Croissant Rolls

Cover with greased plastic wrap and let the dough rise one more time. This makes them fluffy. When double in size (1-2 hours maximum) remove the plastic wrap and bake at 350 degrees for 12-15 minutes or until golden brown. I lightly butter the tops of each croissant after baking.

This recipe also makes two one-pound loaves of bread: White-Bread-For-Two Recipe

My favorite things:

Fat Daddio’S 2-Piece Bread Pan Set

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

Bosch MUM6N10UC Universal Plus Stand Mixer, 800 Watt, 6.5-Quarts with Blender, Bowl Scraper, and Cookie Paddles

9 thoughts on “How To Make Croissant Rolls Whenever You Want

  • December 19, 2016 at 7:37 am
    Permalink

    I ran across a recipe for Apple Cranberry Pastries shortly after you posted this. The recipe calls for puff pastry sheets, which I don’t have, so I used this recipe for the pastry. It turned out to be a wonderful substitution!

    Reply
    • December 21, 2016 at 7:27 am
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      Hi Mare, I need to try making some with puff pastry! I love that stuff! Hugs! Linda

      Reply
  • November 21, 2018 at 10:20 am
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    Linda ~
    I have always been daunted by the thought of making croissants! I have watched many TV cooking shows and it always seemed so complicated. Of course, puff pastry was the same until I watched the “British Baking Show”!! Not difficult but time consuming to say the least! Now I think I will try the croissants using this recipe! Not today but in the near future.

    Thank you for all of your recipes and guidance in the cooking world!

    Reply
    • November 22, 2018 at 7:56 pm
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      HI Leanne, it has to be easy to make these or I won’t make them. This is my bread recipe that I make every dinner roll, cinnamon or whatever with. Easy peasy. These are not like the Costco croissants. Those are flaky and would take much longer to make. I use these as dinner rolls or with chicken salad. Thank you so much for commenting! Linda

      Reply
      • November 23, 2018 at 12:25 am
        Permalink

        Ah – thanks for the clarification, Linda. My mother made something like this when I was growing up but always called them crescent rolls.

        Here is another thought for this dough! My mother made spiral? flat breads. Not sure what to actually call them but she took a single serving sized lump of bread dough and rolled into a log, then wound it up in a spiral. She did not let them rise the 2nd time. She baked them then the magic began! She frosted them with a butter cream frosting and sprinkled finely chopped walnuts on them. Oh how I loved those.

        Reply
  • November 21, 2018 at 11:31 am
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    5 stars
    Hi Linda, I notice in many of your recipes you use olive oil. Since I rarely use any olive oil, it goes rancid before I need it. What kind of olive oil do you use since there are so many choices – virgin, extra virgin etc.? I keep coconut oil on hand all the time, is that a good substitute?
    Thank you for your wonderful recipes. You have inspired me to start cooking and baking once again. Happy Thanksgiving to you and yours.
    Kathie
    P.S. Do you have a recipe for homemade banana cream pie – not using pre-packaged vanilla or banana puddings? I want to make it from scratch – the OLD fashioned way ! !

    Reply
    • November 22, 2018 at 7:59 pm
      Permalink

      Hi Kathie, I use extra virgin oil. I store more coconut oil because it lasts longer than olive oil. I never buy more olive oil than I can use in 9-12 months because it does indeed go rancid. Let me look around for a banana cream pie recipe. It’s so funny you should mention this because I love coconut and banana cream pie. I’m on it! Thanks for your awesome comment! Linda

      Reply
  • November 22, 2018 at 6:54 pm
    Permalink

    Kathie Hoover-Hutter,
    We use a lot of olive oil and the difference between virgin and extra virgin usually seems insignificant other than perhaps the price.
    We purchase it in bulk to save money and store it in the freezer to keep it from spoiling.

    Reply
    • November 22, 2018 at 7:59 pm
      Permalink

      Hi Ohio prepper, I have never tried freezing my olive oil. Great tip! Linda

      Reply

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