I have to admit I was wondering what to call this recipe. They are not rolls, nor are they croissants. The original recipe for fast croissants was customized in gluten-free circles (I don’t know who started the trend first) and very quickly became a hit. To be honest, I was expecting fine leafy croissants, the ones I remember from my gluten days. However, this is not the case. It’s nice, but far from a croissant. So I decided to write croissant rolls in the title, I think that’s the best description.


  • 200 g butter
  • 300 ml of milk
  • 200 ml of water
  • 7 g of dry yeast
  • 100 ml of oil
  • 4 teaspoons sugar
  • a pinch of salt
  • 600 g Schar Mix B flour
  • 1 egg (for coating dough)

Cut the butter into 8 equal parts and place in the freezer. Heat the milk and water and place in a mixing bowl. Add the yeast, a teaspoon of sugar and a teaspoon of flour and mix. Cover and let the yeast activate for 5 minutes. Then add the oil, remaining sugar, salt and flour and knead the dough with a mixer. Initially add 550 g of flour, then gradually add the remaining flour as needed until you get a soft dough that does not stick. Cover the pan with cling film and let it rise in the heat for an hour.

Divide the risen dough into two parts. Take one piece of dough and divide it into five equal balls. Take one ball, roll it to the size of a dessert plate, and grate one frozen cube of butter on the dough. Repeat the process with the remaining balls, in a way that you stack the layers of dough – butter – dough – butter, etc., and the last rolled dough does not go grated butter. Then roll everything together into a circle about 8 mm thick, cut into 16 equal parts and shape into croissants. Place them on a baking sheet lined with baking paper and coat with beaten egg. Bake in an oven preheated to 200°C for about 20 minutes until they get a nice color. Repeat the process with the other part of the dough, which means that you get 32 ​​croissant rolls from the stated amount of ingredients.

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