Yeast dough for roll - 2 cooking recipes

For rolls, yeast dough is prepared in different ways and can be: rich, fresh, sour, flaky. The first is always intended for sweet pastries and is filled with berries, fruits, jam, jam, chocolate spread, boiled condensed milk, dried fruits - any sweet filling. Any type of roll is prepared from the puff pastry - with or without salty filling. The rest are designed mainly for unsweetened fillings: meat, potatoes, mushrooms, cabbage, cheese, eggs, and so on.

The dough can be prepared using a sponge or straight method. Sponge dough produces a more airy, tender dough. Non-steamed is suitable for dense baking. In any case, the process is not quick and takes a long time - take this into account when cooking. An excellent solution is to make the dough in advance and store it in the refrigerator until needed. Before using, you will need to defrost it to room temperature to awaken the yeast.

An approximate recipe for yeast dough for a roll looks like this:

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