Croissant Broodjes

Why You’ll Love This Recipe

I love how these bread rolls turn out soft and airy while still having a slightly crisp golden exterior. The butter layered between the dough creates a rich flavor that makes the rolls extra delicious.

Another reason I enjoy this recipe is how simple the ingredients are. Even without traditional laminated pastry techniques, the rolls still feel elegant and bakery-style.

I also appreciate how versatile they are because I can serve them sweet or savory depending on the occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 400 g flour
• 7 g instant yeast
• 15 g granulated sugar
• 7 g salt
• 35 ml sunflower oil
• 225 ml water
• 40 g butter
• 1 egg

Directions

1. I add the flour, instant yeast, sugar, salt, sunflower oil, and water into a large mixing bowl.
2. I mix everything together and knead the dough for about 10 to 12 minutes until smooth and elastic.
3. I cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
4. Once risen, I divide the dough into two equal portions.
5. On a lightly floured surface, I roll each portion into a large round sheet.
6. I spread softened butter evenly over one dough circle and place the second dough layer on top.
7. I cut the layered dough into 12 triangle-shaped wedges.
8. I gently stretch each triangle slightly before rolling it from the wide base toward the pointed end to form croissant shapes.
9. I place the rolls onto a baking tray lined with parchment paper.
10. I brush the tops with beaten egg for a shiny golden finish.
11. I let the croissant broodjes rise again for about 30 minutes until puffy.
12. I bake them in a preheated oven at 200°C until golden brown, usually about 10 to 15 minutes.
13. I allow the rolls to cool slightly before serving warm.

Servings and Timing

• Servings: 12
• Prep Time: 25 minutes
• Rise Time: 1 hour 30 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 40 minutes

Variations

I sometimes add shredded cheese, herbs, or garlic butter inside the dough layers for a savory version.

For a sweeter variation, I spread chocolate hazelnut spread, cinnamon sugar, or jam before rolling the dough into croissant shapes.

I also enjoy sprinkling sesame seeds or poppy seeds on top before baking for extra texture and flavor.

storage/reheating

I store leftover croissant broodjes in an airtight container at room temperature for up to 2 days.

For reheating, I warm them in the oven for a few minutes so they become soft inside and lightly crisp outside again.

I can also freeze the baked rolls for up to 2 months and thaw them before reheating.

FAQs

Are these traditional croissants?

No, these are softer bread-style croissant rolls rather than classic laminated French croissants, which makes them much easier to prepare.

Can I use milk instead of water?

Yes, I sometimes replace part of the water with milk for a softer and richer dough.

Why do I let the dough rise twice?

The first rise develops flavor and structure, while the second rise helps create lighter and fluffier rolls.

Can I make the dough ahead of time?

Yes, I can refrigerate the dough overnight after the first rise and shape the rolls the next day.

How do I know when the rolls are done baking?

I look for a deep golden brown color and a lightly crisp exterior.

Conclusion

These croissant broodjes are buttery, fluffy, and wonderfully comforting fresh from the oven. I love how simple ingredients transform into soft golden rolls that feel both elegant and homemade. Whether I serve them for breakfast, brunch, or alongside dinner, they always disappear quickly and taste best while still warm.

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