Super soft and fluffy croissant bun

Super soft and fluffy croissant buns are a delightful treat, and they’re perfect for sandwiches or as a side with your favorite spreads. Making croissant-style buns at home is a bit time-consuming, but the results are well worth it. Here’s a basic recipe:Ingredients:

For the Dough:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 1/4 cups warm milk (about 110°F or 45°C)
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened

For the Butter Layer:

• 1 cup unsalted butter, cold

For Egg Wash:

• 1 egg
• 1 tablespoon water

Instructions:

Preparing the Dough:

1. In a mixing bowl, combine the warm milk and granulated sugar. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes, or until it becomes frothy.
2. Stir in the salt and softened butter.
3. Gradually add the flour, mixing until a soft dough forms.
4. Turn the dough out onto a lightly floured surface and knead it for about 5-10 minutes, or until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours, or until it has doubled in size.

Creating the Butter Layer:

1. While the dough is rising, prepare the butter layer. Place the cold unsalted butter between two sheets of plastic wrap and roll it into a 9×9-inch square.
2. Chill the butter layer in the refrigerator for about 20-30 minutes, or until it’s firm but not too hard.

Assembling and Folding the Dough:

1. Once the dough has doubled in size, turn it out onto a lightly floured surface and roll it into a 12×12-inch square.
2. Place the chilled butter layer in the center of the dough and fold the sides over the butter to fully encase it.
3. Roll out the dough to a rectangle and then fold it into thirds like a letter. This is the first fold.
4. Chill the dough in the refrigerator for 20-30 minutes.
5. Remove the dough, roll it out again, and fold it into thirds. This is the second fold.
6. Chill the dough for another 20-30 minutes.
7. Repeat the rolling and folding process for a total of 3-4 folds, chilling the dough between each fold.

Shaping the Croissant Buns:

1. After the final fold, roll the dough out to a 1/4-inch thickness.
2. Cut the dough into squares or rectangles, depending on the size of buns you desire.
3. Roll each square or rectangle into a crescent shape by starting from one corner and rolling it towards the opposite corner.
4. Place the shaped buns on a baking sheet lined with parchment paper.
5. Cover the buns and let them rise for about 30-45 minutes, or until they have puffed up.

Baking:

1. Preheat your oven to 375°F (190°C).
2. Prepare an egg wash by whisking the egg and water together.
3. Brush the egg wash over the tops of the risen croissant buns.
4. Bake the buns in the preheated oven for about 15-20 minutes, or until they are golden brown and have a hollow sound when tapped.
5. Let the buns cool on a wire rack.

Enjoy your super soft and fluffy croissant buns fresh from the oven or use them to make sandwiches. These homemade buns are a real treat!