Custard-Filled Yeast Rolls & Croissants

Instructions

First, let's make the yeast mixture: mix yeast with 1 teaspoon of sugar, 3 tablespoons of warm milk, and 1 tablespoon of flour. Cover and wait until it becomes frothy. If you're using instant yeast, you can skip this step.

Combine flour with sugar, egg, warm milk, oil, and the risen yeast mixture. Knead the dough, adding 2 more tablespoons of flour if it's too runny. Cover and let it rise until it doubles in size.

Roll out the risen dough into a rectangle and divide it into smaller rectangles. Fill each with the filling, roll them up, and cut slits on the bottom.

Arrange the rolls and croissants on a baking sheet lined with parchment paper. Before baking, brush them with beaten egg. Bake at 350°F for about 20 minutes.