These New York-Style Hazelnut Rolls combine the buttery richness of French croissant dough with the irresistible appeal of a bakery-style pastry. Made with a yeast-enriched dough and layers of butter, they are designed to bake up beautifully golden, crisp on the outside, and wonderfully soft and airy inside.
The secret to a great New York roll is the laminated dough. Alternating layers of delicate pastry and butter create that signature flaky texture, while the rolled shape makes these pastries perfect for filling with a delicious hazelnut cream.
A beautiful homemade bakery treat, perfect for breakfast, brunch, or an afternoon coffee break.
Save this recipe to your pastry board on Pinterest so you can make these delicious rolls whenever a bakery-style treat is calling!
Why You’ll Love This Recipe
- Bakery-Style Results: Create impressive laminated pastries at home.
- Buttery Layers: Enjoy the delicate texture of homemade croissant dough.
- Versatile Filling: Pair the pastry with hazelnut cream, chocolate, or other favorite fillings.
- Special Breakfast Treat: Perfect for brunch or a homemade pastry platter.
Chocolate Croissant Rolls
Course: Breakfast, DessertCuisine: AmericanDifficulty: EasyButtery, flaky, laminated croissant rolls inspired by New York bakeries.
Ingredients
- For the Croissant Dough
4 cups plus 2 tbsp all-purpose flour
2 tsp fine salt
¼ cup granulated sugar
¾ oz fresh baker’s yeast
â…” cup water
½ cup plus 1 tbsp whole milk
3 tbsp plus 2 tsp unsalted butter, softened
- For the Butter Lamination
1 cup plus 1 tbsp unsalted butter, cold
Directions
- Prepare the Dough: Combine the flour, salt, sugar, and fresh yeast. Add the water, milk, and softened butter. Mix until a smooth dough forms.
- Chill: Shape the dough into a rectangle, cover, and refrigerate until thoroughly chilled.
- Prepare the Butter: Place the cold butter between two sheets of parchment paper and gently pound or roll it into an even rectangle.
- Laminate: Enclose the butter inside the chilled dough. Roll and fold the dough to create alternating layers. Refrigerate between folds to keep the butter cold.
- Shape: Roll out the laminated dough and cut it into strips. Roll the strips into individual pastry spirals.
- Proof and Bake: Allow the rolls to rise until visibly expanded. Bake at approximately 190°C / 375°F until golden and cooked through.
Cooking Notes
- Keep the dough and butter cold throughout lamination.
- Allow sufficient chilling time between folds to prevent the butter from melting.
- Use fresh yeast for the intended dough fermentation.
- Avoid adding too much flour while rolling, as this can make the pastry dense.
- The butter should remain pliable but never greasy or melted.
Nutrition
Estimated nutrition per serving: Not calculated.
The recipe does not specify the number of rolls or their final size. The hazelnut filling and any toppings are also missing, so a reliable nutrition calculation is not possible.
Recipe Science
Croissant dough is a yeast-leavened laminated dough made with flour, liquid, sugar, salt, yeast, and butter. Its structure relies on alternating layers of dough and butter.
During baking, moisture in the butter creates steam, helping separate the dough layers. Yeast fermentation also contributes to the pastry’s volume and internal texture.
Temperature control is essential. If the butter becomes too warm, it can blend into the dough rather than remaining in distinct layers. Refrigeration helps maintain the structure during rolling and folding.
