Sometimes I bet you wonder why the majority of my posts are short and to the point. Although I wish I did, I don't often do a lot of "writing" where I put thought and feeling into what I type here. I don't often get deep or philosophical, I don't often do a lot of reflecting. Generally what I type is something quick and fast so I can hit "publish" and get on with the day. There are often times where I think of good things to write here, like actually write. But rarely do those get put down. Why, you are wondering? Because today it has taken me two entire hours to edit 4 photos, type out a recipe and write this one small paragraph. Two hours interrupted with countless repeated requests for food (apparently both girls are going through a growth spurt because they have eaten an incredible amount of food today), reheating the same cup of coffee over and over, and a million other things. Sometimes life gets crazy. But then you can grab a nice warm croissant and slather it with Nutella and go hide in the bathroom while pretending to pee so you can eat it in peace.
These rolls are so delicious. Everyone always thinks that croissants are super hard to make. But I think mostly people end up confusing time consuming with difficult. And that is not the case. If you can use a stand mixer and a rolling pin, you can make these. And, all the rolling totally counts as an arm workout.
** (I ended up making 16 mini croissants instead of 12 bigger ones, and totally forgot to put the egg wash on before I baked them, and left them in for a few minutes too long, so make sure you are paying attention to the directions and not chasing 2 young children around the house because they stole the container of no-bake cookies your mother in law brought over).
Don't forget to check out the other delicious Sourdough Croissants made this month for Sourdough Surprises!
Prep Time: 24 hours
Cook Time: 25 minutes
Keywords: bread sourdough French
Ingredients (12 rolls)
- 44 g sourdough starter at 100%
- 75 g water
- 134 g bread flour
- 361 g bread flour
- 135 g milk
- 77 g beaten egg (this is about 1.5 eggs, save the rest of the egg for the egg wash before baking)
- 60 g sugar
- 5 g salt
- 7 g instant yeast
- 41 g butter, room temperature
In a large glass bowl, mix together the ingredients for the levain.
Cover with plastic wrap and leave at room temperature overnight (or for 12 hours).Final Dough
In the bowl of your stand mixer, combine all the ingredients together.
Add in the levain from the night before.
Knead the dough with the dough hook on low speed for 3 minutes, until gluten formation starts, and then on medium speed for 3 minutes.
The dough should be slightly elastic, tacky to the touch, and fairly smooth.
Flatten the dough out, wrap it in plastic, and place in the fridge for 2 hours.
While the dough chills, prepare the butter block. Between two pieces of parchment paper, tap and roll the dough to shape it into a 7.5" square.
Cover with plastic wrap and chill for 1 hour.Laminating
Take the chilled dough out of the fridge and roll in on a lightly floured surface to an 11" square.
Place the butter in the middle of the dough so that it forms a diamond.
Fold the corners of the dough over so it encloses the butter.
Roll the dough out into an 8"x24" rectangle - make sure you always roll from the middle out to evenly disperse the butter.
Trim the short edges of the dough to expose the butter layer and even the sides (the neater your edges the better your layers will be in the final dough).
Fold the bottom third of the dough up and the top third down, like a letter, keeping the edges even together.
Wrap the dough in plastic and place in the fridge for 1 hour.
Roll the dough out to an 8"x24" rectangle.
Trim the short edges so they are even.
Fold the dough into thirds (bottom up and top down).
Wrap in plastic and chill for 1 hour.
Roll the dough into an 8"x24" rectangle.
Trim the short edges even.
Fold the dough into thirds, bottom up and top down).
Wrap in plastic and chill for 1 hour.Forming Rolls
Roll the dough out to an 8"x24" rectangle.
Cut the rectangle in half lengthwise.
Roll each half to a 9"x18" rectangle.
Trim all the edges neatly to expose the butter layers, then cut each half into 3 smaller rectangles.
Cut each rectangle diagonally to get 6 triangles.
Roll each triangle as tightly as you can (starting with the wide edge and ending with the point).
Place each roll on a cookie sheet (with the point underneath), cover with plastic wrap and allow to rest for 2-3 hours.
Preheat the oven to 425F.
Take the reserved portion of beaten egg and brush over the tops of the rolls.
Bake the rolls for 10 minutes.
Turn the oven temperature down to 375 and bake for another 15 minutes.
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