Tuesday, May 5, 2015

Eggless Croissant-shaped Rolls

(Adapted from a recipe seen on the Home Baker's Guild: Facebook)

For a long time I wanted to make croissants. But the recipe takes complete three days to make. This fact has always put me off.

I saw these crescent-shape rolls on a group called Home Baker's Guild on Facebook. From then on I planned to make these.

Here is how I made them:


Whole-wheat flour: 1 cup
All purpose flour: 2 cups
Sugar: 2 tablespoons
Salt: 1 teaspoon
Instant yeast: 1 and a half teaspoon
White oil: 1 and half tablespoon (any refined oil)

For stuffing:
Tutti-fruiti: 1 handful
Jam: 3 tsp


1. Take the lukewarm water in a pan. The water should be such that you can comfortably dip your finger into it. 
2. Add the sugar and yeast into the water. Mix and keep aside undisturbed for about 10 minutes.
3. Next, take the flours and salt in a pan. Mix the yeast mixture with the flours and knead into a dough. You can use your stand mixer with a dough hook to do so. I always knead by hand.
4. Knead the dough for 10 minutes till it is smooth and pliable. The dough should spring back on touching.
5. Grease a deep-bottom bowl and dunk the dough in it. Keep covered with a kitchen towel in a warm place for one and a half hours.
6. The dough will double-up to twice its size. 
7. Next take the dough out of the pan. Sprinkle some dry flour on your working surface and place the dough on it.
8. Divide the dough into two sections. Roll each dough ball into a roti of 1/2 inch thickness. Cut the top and bottom edges as shown in the picture.

9. Cut into a rectangular shape and further cut into triangular pieces as shown. Decorate with a sprinkling of tutti-fruiti. Also add 1/4th tsp of jam.

10. Now roll the triangular piece as shown.
11. Now grease a baking tray. Place the rolls on the tray and keep undisturbed in a warm place for 20 minutes. Pre-heat the oven to 200 degrees C.
12. Place the tray in the oven and bake for 10 minutes. Grill for 2-3 minutes on Grill mode.

13. Take out of the oven. Brush with butter. Serve hot!

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