These unique and delicious Puff pastry rolls are so tender you break them apart and they have a slight buttery flavor.
I love these puff buns because they are different. There is a bit of a process involved in making them – similar to the process of making flaky buttermilk cookies where you butter and fold the dough. The whole process is worth it as they turn out to be quite delicious. Serve them for a special holiday dinner with your Brown Sugar Glazed Ham, Garlic mashed potatoes and green beans with caramelized shallots. These are great buns to serve at Easter or Thanksgiving, and I’m sure they’ll be appreciated on other occasions as well.
- active dry yeast
- cooking spray
How to make puffy buns:
- Mix lukewarm water with sugar and yeast. Leave to rest for 5 minutes. Add the flour and salt and stir to combine. Turn the dough onto a floured surface and knead for 5 minutes. Let the dough rest for 5 minutes.
- Roll out the dough onto the back (floured) surface of a baking sheet.
- Spread butter on the dough.
- Fold the buttered dough then freeze for 10 minutes.
- Roll it up again, fold it again and freeze it for another 10 minutes.
- Roll it out one last time and roll it up like jelly.
Cut the puff pastry roll with a serrated knife into 12 equal slices and place them in a muffin pan. Cover the mold and let the dough rise for about 45 minutes in a warm place.
How to create a warm place to rise the dough:
* If you don’t have a hot place to rise, use your oven if available. Heat it for 60 seconds, then turn off the oven. Turn on the oven light and use the inside of the hot oven for your rising.
Bake for 20 minutes, until nice and golden.
Your puff pastry buns are then ready to be served. They are best served hot. They’re great to make ahead of time, then reheat in the oven just before serving. Just wrap them in foil and put them in a hot oven to warm them up. Leftovers are also good a day or two after cooking. Enjoy!
Puff pastry rolls
These unique and delicious buns are so tender and flaky, you pull them apart.
Servings: 12 Rollers
- 1 Chopped off hot milk (100 to 110 degrees F) – can use skim, 2% or whole
- 3 soup spoons granulated white sugar
- A 0.25 oz shell active dry yeast (2¼ teaspoons)
- 3 cups all purpose flour, Split
- ¾ teaspoon salt
- 3 soup spoons Butter, at room temperature
- cooking spray
Place the milk in a large bowl and dissolve the sugar and yeast in the milk; let stand for 5 minutes. Add 2¾ cups of flour and salt to the baking powder mixture; stir until a paste forms. Turn the dough onto a lightly floured surface. Knead until smooth (about 5 min.); add enough remaining flour, 1 tbsp at a time, to prevent the dough from sticking to your hands (the dough will be slightly sticky). Cover the dough with plastic wrap and let stand 10 minutes.
Roll out the dough into a large rectangle (12 x 10 inches to give or take) on the lightly floured back of a baking sheet). Gently spread the butter on the dough. Working with one long side, fold the bottom third of the dough over. Fold the top third of the dough over the first fold to form a smaller rectangle. Cover with plastic wrap; put in the freezer for 10 minutes.
Remove the dough from the freezer; remove the plastic wrap. Roll the dough out onto the baking sheet again (sprinkle a little more flour, if necessary), into a 12 x 10 inch rectangle. Working with one long side, fold the bottom third of the dough over. Fold the top third of the dough over the first fold to form a smaller rectangle. Cover with plastic wrap; put in the freezer for 10 minutes.
Remove the dough from the freezer; remove the plastic wrap. Roll the dough, still on the baking sheet, into a 12 x 8 inch rectangle. Starting with a long side, roll up the dough like plasticine; pinch the seam to seal (do not seal the ends of the roll). Using a serrated knife (a bread knife will do), cut the roll into 12 equal slices. Place slices, cut side up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray. Cover and let rise in a warm place (85 °), away from drafts, 45 minutes or until doubled in size.
Preheat the oven to 375 °.
Bake the dough at 375 ° for 20 minutes or until golden brown. Remove from the pan and let cool for 5 minutes on a wire rack. Serve the buns hot.
- * Once you’ve cut your dough slices and placed them in your muffin pan, you can cover and refrigerate until you’re ready to bake them (overnight is fine). When you are ready to cook, cover lightly with a tea towel and let rise at room temperature until the size doubles.
- * These buns are best baked in a muffin pan, which will help them maintain their shape. They will flatten out more if baked on a baking sheet.
- * If you don’t have a hot place to rise, use your oven if available. Give it a 60 second heat, then turn it off. Turn on the oven light and use the inside of the oven for your rising.
- * These are easy to reheat and are always great as leftovers a day or two after cooking.
Portion: 1roller, Calories: 159kcal, Carbohydrates: 28g, Protein: 4g, Large: 3g, Saturated fat: 2g, Trans fat: 1g, Cholesterol: 8mg, Sodium: 180mg, Potassium: 72mg, Fiber: 1g, Sugar: 4g, Vitamin A: 129UI, Vitamin C: 1mg, Calcium: 31mg, The iron: 1mg, WW blue smart dots: 5, Green WW Smart Points: 5, Purple WW Smart Dots: 5