If you’re looking to make the most buttery, flaky croissants at home, this rolled croissant recipe is the perfect place to start! Croissants are known for their delicate layers and rich flavor, and while they might seem intimidating to make from scratch, this recipe breaks it down step by step, so you can enjoy fresh, homemade croissants without the stress. The key to perfect croissants lies in the rolling process, which creates those signature layers of butter and dough that melt in your mouth.
Rolling the dough is probably the most important part of the process. But trust me, once you master that, you’ll be able to whip up delicious rolled croissants every time! It’s a fun and rewarding baking project that’s sure to impress your family and friends.
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Rolled Croissant Recipe
Ingredients
- 2 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tsp salt
- 1 tbsp active dry yeast
- ½ cup whole milk
- ¼ cup warm water
- 2 tbsp unsalted butter melted
- ¾ cup unsalted butter cold (for laminating the dough)
- 1 egg for egg wash, optional
Instructions
- Activate the yeast: In a small bowl, mix the warm water, milk, and yeast. Let sit for 5-10 minutes until frothy.
- Make the dough: In a large mixing bowl, combine the flour, sugar, and salt. Add the activated yeast mixture and melted butter. Mix until a dough forms.
- Knead: Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth. Shape it into a ball.
- First rise: Place the dough in a lightly oiled bowl and cover it with a damp towel. Let it rise in a warm place for 1 hour, or until doubled in size.
- Laminate the dough: Once the dough has risen, roll it out into a large rectangle. Place the cold unsalted butter between two sheets of parchment paper and roll it into a thin square. Place this square of butter in the center of the dough. Fold the dough over the butter, then roll it out again to a large rectangle. Fold the dough into thirds (like a letter) and refrigerate for 30 minutes. Repeat this process 2 more times for a total of 3 folds.
- Shape the croissants: After the final fold, roll the dough into a large rectangle. Cut the dough into long triangles. Roll each triangle tightly from the wide end to the point.
- Second rise: Place the rolled croissants on a baking sheet lined with parchment paper. Cover with a towel and let rise for 30 minutes.
- Bake: Preheat the oven to 375°F (190°C). Brush the croissants with a beaten egg for a golden finish (optional). Bake for 15-20 minutes, or until golden brown and puffed.
- Serve: Let the croissants cool for a few minutes before serving. Enjoy them warm with butter, jam, or a filling of your choice!