To make roll dough properly, it's worth deciding which recipe you prefer. The choice is wide: with and without yeast, sponge, custard, puff, unleavened, rich, shortcrust. If you go with the classic sponge dough, kneading starts by beating eggs with sugar into a fluffy foam. For the best effect, the whites and yolks are beaten separately, then combined. The flour is always sifted to enrich it with oxygen and make the future baking airier. For good measure, add baking soda or baking powder (you can use both).
The five most commonly used ingredients in roll dough recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Flour | 325 | 12 | 1 | 67 |
| Sugar | 398 | 0 | 0 | 99.7 |
| Butter | 734 | 0.5 | 82.5 | 0.8 |
| Chicken eggs | 80 | 12.7 | 10.9 | 0.3 |
| Milk | 68 | 3.2 | 3.6 | 4.8 |
An equally classic option is yeast dough with poppy seeds. It needs to prove at least twice. The poppy seeds aren't added to the dough — they're a filling, steamed with boiling water and then mixed with sugar. It's always good to have a roll dough recipe on hand that suits every occasion.
Your guests will surely appreciate being treated to a fragrant roll with meat or mushrooms. To make dough for savory rolls, you can use recipes for unleavened or puff pastry. Shortcrust and custard doughs work too. If sugar is added, it's just a drop. The dough should be elastic and roll out well, since it is baked in a single layer the size of a baking sheet. The roll must be rolled up while hot, otherwise the cake will fall apart once it cools.
The five fastest roll dough recipes:
| Dish Name | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Sweet roll dough | 20 min | 244 | +50 |
| Sponge cake dough with cocoa | 25 min | 211 | +27 |
| Sponge roll dough | 27 min | 222 | +29 |
| Roll dough with jam | 30 min | 188 | +27 |
| Filo dough for strudel | 40 min | 269 | +33 |
Try making a roll dough with kefir and no yeast. It can be runny, with a consistency like thinned sour cream or a bit thicker. The nice thing is that it fills any suitable pan exactly, with no need to roll it out or level it. And the kitchen stays cleaner, since you won't have to fuss with flour.