Multi-Layered Rolls Without Proofing
Quick yeast rolls that need no rising time — the dough is stacked, buttered between layers, cut into triangles and rolled up around a sweet or savory filling (milk chocolate here), then baked in a cold oven.
🍽️ Makes 14
Ingredients
| 600 g | flour | |
| 25 g | fresh yeast | |
| 150 ml | warm water | |
| 150 ml | warm fresh milk | |
| 1 | egg | |
| 3 tbsp | 45 ml | oil |
| 2 tbsp | 30 ml | sugar |
| 70 g | soft butter (for rolling out) | |
| — | filling, sweet or savory (milk chocolate pieces here) |
Instructions
- Dissolve the yeast with the sugar in the warm milk and water and wait a short while for it to activate, then add the egg, the oil and the flour in stages, kneading to a very soft, slightly sticky dough, which is immediately divided into 14 equal balls.
- Each is rolled out (helping yourself with flour) into a round flatbread about 20 cm in diameter, and 7 are stacked one on top of the other, spreading soft butter between each.
- Each of the two stacks is carefully rolled out into a thin sheet 2–3 cm thick and cut into triangles. A filling may be placed at the base and they are rolled up into rolls, which are arranged in a tray lined with baking paper.
- Brush them with a yolk loosened with drops of water or fresh milk and bake in an unheated oven at 180 degrees.
The eventual filling can be sweet or savory (pieces of milk chocolate in my case).