Delicate and tasty, these rolls are a nice substitute for croissants - not as much butter but still a treat - and less work. This recipe will make 32 small rolls suitable for breakfast or to serve with a main meal.
- 7g sachet instant yeast (about 2 teaspoons)
- 350ml milk (see note)
- 70g sugar (1/3 cup)
- 1 teaspoon salt
- 125g softened butter (1/2 cup)
- 2 eggs
- 650g bread flour (about 4 1/4 cups)
- extra melted butter for basting
Re milk: Use scalded milk that has been returned to room temperature or make up some full cream powdered milk. UHT milk won't need scalding.
- Mix all the ingredients together - except the extra butter - to form a dough.
- knead until the dough is smooth and silky, adding extra flour if it's too sticky to handle.
- cover and allow to proof for 2 hours or overnight in the fridge.
- line some biscuit trays with baking paper
- divide the dough into 4 and cover 3
- roll out one of the portions into a circle, about the thickness of pastry and cutting across the middle, divide into 8 triangles.
- baste with melted butter and roll each triangle into a crescent shape starting with the wider end
- place on a baking tray allowing for some spreading.
- repeat with the other three portions.
- allow to rise for 2 hours or until doubled.
- preheat your oven to moderate heat (180C)
- bake for about 15 to 20 minutes or until brown.
- while still hot, baste with some more melted butter - just because you can never have enough buttery goodness
- serve warm.
Dough portions may be frozen for another day - return to room temperature and proceed from step 6. If you need to keep the baked rolls, freeze on a tray before transferring to a plastic bag. Reheat from frozen or thawed in a slow oven.
I love these rolls. They are not too sweet but you could make them sweeter and add other flavourings or roll around a small piece of chocolate.