Ingredients
Method
- In a large bowl, whisk flour, sugar, yeast, and salt.
- Cut in cold butter until pea-sized pieces remain.
- Whisk milk, water, and egg; add to flour mixture. Stir until dough forms a ball.
- Wrap and chill 30 minutes.
- Roll into a ½-inch thick rectangle. Fold into thirds (like a letter).
- Turn 90°, roll, and fold again. Repeat 3–5 times. Chill 30 minutes.
- Divide dough into 3 portions. Roll each into a 16×5-inch rectangle (⅛-inch thick).
- Cut into narrow triangles. Roll from wide end, tucking tip underneath.
- Place on parchment-lined baking sheets. Cover loosely; rise 1 hour or until doubled.
- Bake at 400°F for 10 minutes, until puffed and golden.
Notes
*Instant yeast may be used. Reduce rise time by 10–15 minutes. Dough should double in size.
Freezer Option: Freeze shaped rolls on a lined baking sheet until solid. Transfer to freezer bag (up to 2 weeks). Thaw, proof, and bake as directed.
