Instructions

1. In a large mixing bowl, combine the all-purpose flour, sugar, salt, and instant yeast. Mix the dry ingredients together until evenly combined.
2. In a separate bowl, whisk together the warm milk and eggs until well blended. Slowly pour the milk mixture into the dry ingredients, mixing with a wooden spoon or spatula until a rough dough forms.
3. Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. Form the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp cloth and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
4. While the dough is rising, prepare the butter for laminating. Take the cold unsalted butter and place it between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a rectangle approximately 1 cm thick, about 20x25 cm in size. Chill the butter in the refrigerator while the dough rises.
5. Once the dough has risen, punch it down to release the air. On a lightly floured surface, roll the dough into a rectangle measuring about 40x25 cm. Place the chilled butter rectangle in the center of the dough, folding the dough over the butter like an envelope, sealing the edges to enclose the butter completely.
6. Roll the dough out gently into a long rectangle, about 60x20 cm. Fold the dough into thirds, like a letter, to create the first turn. Wrap the dough in plastic wrap and refrigerate for 30 minutes to relax the gluten.
7. After 30 minutes, remove the dough from the refrigerator and repeat the rolling and folding process two more times, chilling for 30 minutes between each turn. This will create multiple layers in the dough.
8. Once the final turn is complete, roll the dough out to a rectangle measuring about 60x40 cm. Cut the dough into 12 equal triangles or rectangles, depending on your desired bun shape.
9. Starting from the wide end, roll each triangle or rectangle tightly towards the point to form a bun. Place the rolled buns seam-side down on a baking sheet lined with parchment paper, leaving enough space between each bun for rising.
10. Cover the buns with a clean kitchen towel and let them rise in a warm place for about 30 minutes, or until they have doubled in size.
11. Preheat your oven to 200°C (400°F). Once the buns have risen, brush the tops with an egg wash made from one beaten egg mixed with a tablespoon of water for a golden finish.
12. Bake the croissant buns in the preheated oven for about 15-20 minutes, or until they are golden brown and flaky. Rotate the baking sheet halfway through for even baking.
13. Remove the buns from the oven and let them cool on a wire rack for a few minutes before serving. Enjoy your homemade laminated dough croissant buns warm or at room temperature!