Learn this Easy Croissant Recipe to make buttery, flaky breakfast croissant rolls at home. Simple step-by-step instructions for perfect golden brown croissants your first time making them.
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🥐 My chocolate peanut butter stuffed croissants disappear so fast at family gatherings that my teenage nephew actually asked if I could make a double batch “just for him!”
My 2 Best Tips For Making This Easy Croissant Recipe
Keep Everything Cold: Temperature control is crucial for laminated dough. If at any point your butter feels soft or the dough becomes sticky, pop everything in the fridge for 15-20 minutes. Cold butter creates distinct layers.
Bake Hot and Fast: The high temperature (475°F) creates steam quickly, which pushes the layers apart. If your oven runs hot, start checking at 8 minutes to prevent burning.
When I roll out the butter-layered dough, I use gentle, even strokes with my rolling pin rather than pressing down hard. This keeps the butter distributed evenly without squishing it out the sides.
I never skip those refrigerator rests between folds—they allow the gluten to relax and keep the butter firm. Rushing this step leads to tough, greasy croissants instead of flaky ones.
I brush the egg wash only on the top surface of my croissants, avoiding the cut edges. Egg wash on the sides can seal the layers together and prevent them from puffing properly in the oven.
🩷 Melissa
Why I Love This Breakfast Croissant Recipe
Making croissants at home is simpler than you think. This recipe delivers flaky, buttery layers without complicated traditional techniques. The aroma alone makes it worthwhile.
This method is forgiving for beginners. The butter stays manageable, the dough rolls smoothly, and you can watch the layers of dough form as you work. Temperature fluctuations won’t ruin your batch.
Prepare the dough the night before, then shape and bake fresh in the morning. The golden exteriors shatter to reveal hundreds of buttery layers inside. Enjoy them plain, with jam, or as sandwiches—homemade croissants transform any meal.
Ingredient Notes
Unsalted Butter: Use high-quality European-style butter with higher fat content (82% or more) if possible. The butter is the star ingredient, so quality matters. Make sure it’s thoroughly chilled before beginning the lamination process.
Dry-Active Yeast: If using instant yeast instead, you can skip the blooming step and mix it directly with the flour. The rise times remain the same.
Liquid Pectin: For the blackberry jam, liquid pectin (typically sold in 3-ounce pouches) works differently than powdered pectin. Don’t substitute one for the other without adjusting the recipe.
See the recipe card below for full information on ingredients and quantities.
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Easy Croissant Recipe (Julie Child’s Croissants For Breakfast)
Ingredients
Croissants
- 1 ¼ tsp dry-active yeast (about ½ package)
- 3 tablespoons warm water (less than 100°F)
- 1 teaspoon sugar
- 1 ¾ cups bread flour (225 grams)
- 2 teaspoons sugar
- 1 ½ teaspoons salt
- ½ cup milk
- 2 tablespoons canola oil
- ½ cup 1 stick chilled, unsalted butter
- 1 egg for egg wash
Quick Blackberry Jam
- 4 cups blackberries (crushed)
- 2 tablespoons lemon juice
- 7 cups granulated sugar
- 3 ounces liquid pectin (1 pouch)
Instructions
Make the Croissant Dough
- Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Set aside for the yeast and sugar to dissolve and the yeast to foam up a little.
- Heat the milk until tepid (either in the microwave or a saucepan), and dissolve in the salt and remaining sugar
- Place the flour in a large bowl. Add the oil, yeast mixture, and milk mixture to the flour. Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated.
- Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl. Knead the dough 8 to 10 times. Place the dough back in the bowl, and cover tightly with plastic wrap. Leave the bowl at approximately 75°F/24°C for three hours, or until the dough has tripled in size.
- After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips. Place the dough on a lightly floured board or countertop, and roll it out into a rectangle about 8 by 12 inches. Fold the dough rectangle in three, like a letter — fold the top third down, and then the bottom third up.
- Wrap the dough in plastic wrap and place on a cookie sheet to rise for another 1.5 hours, or until it has doubled in size. (This second rise can be done overnight in the fridge.)
- Place the stick of chilled butter on a silpat (silicone mat). Using a rolling pin, beat the butter down until it is quite flat. Use the heel of your hand or a offset spatula to spread the butter until it is smooth and measures 10 by 8 inches.
- Remove the dough from the fridge and place it on a lightly floured board or counter. Let it rest for a minute or two.
- Roll the dough into a rectangle about 15 by 8 inches. Remove the butter from the silpat, and place it on the top half of the dough rectangle. Fold the bottom third of the dough up and the top third of the dough down. Turn the dough package 90° so that the top flap is to your right (like a book).
- Roll out the dough package — gently, so you don’t push the butter out of the dough — until it is again about 15 by 8 inches.
- Again, fold the top third down and the bottom third up. Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours.
- Take the dough out of the fridge and place it again on the lightly floured board or counter. Tap the dough with the rolling pin, to deflate it a little. Let the dough rest for 8 to 10 minutes
- Roll the dough package out till it is 15 by 8 inches. Fold in three, as before. Turn 90°, and roll out again to 15 by 8 inches. Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours (or overnight, with something heavy on top to stop it from rising).
Shape the Croissants
- It’s now time to cut the dough and shape the croissants. First, lightly butter your baking sheet so that it is ready. (I baked mine on parchment paper.) Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter
- Roll the dough out into a 20 by 5 inch rectangle. Cut the dough into two rectangles (each 10 by 5 inches). Place one of the rectangles in the fridge to keep the butter cold.
- Roll the second rectangle out until it is 10 by 10 inches. Cut the square into three triangles, cutting off the corners on each end to create a diagonal line. Stretch the triangle out a little to lengthen it.
- Make three small balls of dough from the scraps and place a ball of dough at the wide end of the triangle. Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape. Place the unbaked croissant on the baking sheet
- Repeat the process with the remaining dough, creating 6 croissants in total. Leave the tray of croissants to rise for 3 hours.
- Preheat the oven to very hot 475°F. Mix the egg with a teaspoon of water. Spread the egg wash across the tops of the croissants.
- Put the croissants in the oven for 10 to 15 minutes, until the tops are browned nicely.
- Take the croissants out of the oven, and place them on a rack to cool for 10 minutes before serving.
Make the Quick Blackberry Jam
- In a large, deep stainless steel saucepan, combine blackberries, lemon juice and sugar.
- Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
- Ladle hot jam into hot jars, leaving ¼-inch headspace. (If you wanted to make seedless jam, you could strain it before filling the jars.) Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
- Place jars in boiling water bath canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Turn off burner and remove canner lid. Wait 5 minutes, then remove jars to folded towel on counter and do not disturb for 12 hours.
- Check that the lids have sealed. If they didn’t seal, put in fridge and use within 2 weeks.
Notes
Nutrition
How To Make Breakfast Croissant Rolls
Step 1: Bloom yeast in warm water with sugar, then combine with tepid milk, bread flour, salt, and canola oil. Knead briefly, then let rise for 3 hours until tripled. Roll into an 8×12-inch rectangle, fold like a letter, wrap in plastic wrap, and rise another 1.5 hours until doubled.
Step 2: Pound chilled unsalted butter flat until it measures 10×8 inches. Roll dough to 15×8 inches, place butter on top half, then fold in thirds. Turn 90°, roll to 15×8 inches, fold again, and refrigerate 2 hours.
Step 3: Roll chilled dough to 15×8 inches, fold in thirds, turn 90°, roll again, and fold once more. Wrap in plastic wrap and refrigerate 2 hours or overnight with weight on top.It’s important to work fast during the folding process.
Step 4: Roll dough into a 20×5-inch rectangle and cut in half. Working with one half at a time (keeping the other refrigerated), roll to 10×10 inches, cut into three triangles, place small dough balls at wide ends, and roll toward points. Curve into crescents and proof on parchment paper for 3 hours.
Step 5: Preheat oven to 475°F. Brush croissants with egg wash mixed with water. Bake 10-15 minutes until golden brown on top. Transfer to a cooling rack for 10 minutes.
Step 6: Combine crushed blackberries, lemon juice, and sugar in a large saucepan. Bring to a rolling boil, add liquid pectin, boil 1 minute, then ladle into sterilized jars. Process in boiling water bath for 10 minutes.
Recipe FAQs
The most common cause is temperature issues during lamination. If your butter was too soft, it merged with the dough rather than staying as distinct layers. Next time, ensure your butter is cold but pliable, and chill the dough between each fold.
Yes! You can add fillings like chocolate, almond paste, ham and cheese, or other jams during the shaping process. Place filling at the wide end of the triangle before rolling, but don’t overfill as this can cause the croissants to burst during baking or prevent proper rising.
Your shaped croissants should increase in size by about 50% during the final rise and feel light and slightly jiggly when gently shaken. They should look puffy but not over-proofed. The final rise typically takes 2-4 hours depending on room temperature.
What to Serve With Breakfast Croissant Rolls
These breakfast croissant rolls shine brightest at brunch alongside fresh fruit salad, scrambled eggs, and crispy bacon. Serve warm with softened butter, the homemade blackberry jam, or quality preserves.
For a French-inspired breakfast, pair with café au lait and fresh orange juice. The croissants also make excellent sandwiches—try them with ham, Gruyère, and Dijon mustard for a classic croque monsieur variation.
Create an elegant breakfast spread by offering multiple accompaniments: whipped honey butter, Nutella, lemon curd, or cream cheese with smoked salmon. Add a bowl of mixed berries and some Greek yogurt for a complete continental breakfast.
Storage & Reheating Tips
Room Temperature: Store baked croissants in an airtight container for up to 2 days at room temperature. They’re best enjoyed the day they’re baked, though day-old croissants are perfect for making almond croissants.
Refrigerator: Avoid refrigerating baked croissants as it dries them out. However, unbaked shaped croissants can be refrigerated overnight before the final proof—just bring to room temperature and allow an extra hour for proofing.
Freezer: Freeze baked croissants in an airtight container or freezer bag for up to 3 months. Reheat directly from frozen in a 350°F oven for 5-7 minutes. You can also freeze shaped, unproofed croissants—proof from frozen at room temperature (about 4 hours) before baking.
Reheating: Refresh day-old croissants by misting lightly with water and heating in a 300°F oven for 5 minutes. This recreates that just-baked texture with a crispy exterior.
Make-Ahead Tips: Complete the recipe through the final fold and refrigerate overnight. The next day, shape, proof, and bake. This breaks the work into two manageable sessions and actually improves flavor development.
More Yeast Rolls Recipes to Consider
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jehanne@thecookingdoctor
A big congrats on your cute grandson, what a beautiful addition to the family! I love your perfect croissants and the delicious looking jam..I bet your daughter must be delighted with the homemade gift:-)
GARLUTTI
A great idea to start this fall. precious photos appetizing … .. CONGRATULATIONS ON YOUR GRANDSON bsssMARIMI
Shumaila
Barbara congratulations! Your grandson is absolutely adorable! God bless him!
Great work on the challenge too, but the baby overshadows everything else!
Kathleen
Congrats girlfriend on your first grandbaby! These croissants look divine! Just gave them a stumble!
Kim
Congratulations on your first grandbaby! As always, your photos are beautiful. Nice job on the challenge!
Liz@HoosierHomemade
Awh…what a cutie! Congrats Barbara!
~Liz
Memoria
Congratulations on the beautiful croissants and the new grandson! He is beautiful, and the croissants look amazing.
Kim of Mo'Betta
What an adorable little one!! Congrats! And these croissants look AMAZING!
Sue
Your croissants are beautiful, but your grandson is even more beautiful! Congrats, you’ll love being a grandma:)
I have made croissants ONCE, and we really loved them, so I need to do it again!
Lisa
Congratulations on the birth of your beautiful grandson! So exciting! My parents got their first in ’08 and they were over the moon , as you must be! Your croissants are perfection, and the blackberry jam the perfect compliment to them. Love how you styled the first photo..so welcoming and pretty 🙂
Kalyn
Oh he is such a cutie. And I like that she gave him a nice, normal, and sensible name. (I hate the modern craze for made-up names.) How nice to get fresh croissants in the hospital.
Jo
What a handsome boy! I hope he is home and gets some good snuggles from you soon!
I am thinking I will let my croissants rise an hour more then next time as well, I think the yeast still had some work to do. Your croissants look wonderful and the jam sounds fantastic!
Claire @ Claire K Creations
Congratulations! I can’t wait to see some more photos when he’s home.
Croissants have been on my challenge list for a while now. Thanks for all the tips. I’ll definitely do a lot of research and you tube watching before I tackle them.
Betty @ scrambled henfruit
Congratulations on your new grandbaby! Grandchildren are such a blessing. 🙂
Your croissants are gorgeous- maybe one day I’ll be brave enough to tackle them!
BreAna {Sugar and Spice and All Things Iced}
What a beautiful grandson! I have always wanted to try making croissants, but I’ve never been brave enough. I might just have to give it a try this winter (and I’ll have to watch Julia Child on YouTube)! Thanks for the recipe and all the tips! 🙂
Barbara | Creative Culinary
The croissants look gorgeous and are obviously a true labor of love. But nothing compared to that baby. You know what I love Barbara. That you don’t mind being his Grandma. No one wants that moniker anymore and I hear more and more made up titles; Nana and Opa to name a few. Grandma evokes something so special for me…and I just know you will be a very special one to this little fellow. Huge congratulations to everyone.
Tracey
Homemade croissants are one of my very favorite things to bake and yours look absolutely perfect! Congratulations on your grandbaby 🙂
teresa
congratulations!! what a sweet little boy. and the croissants look wonderful. great post all around!!
Amy @ Elephant Eats
Beautiful croissants!!!! They’re so so pretty. And congrats on the grandson! 🙂
Paula
Beautiful croissants but oh my goodness, what a precious little fellow! Congratulations…you are going to love being a grandmother and you are going to totally enjoying seeing life through his eyes.