Sandwich Rolls
Ingredients
Directions
Prepare the dough
Roll out the puff pastry and French roll dough into thin sheets separately.
Place one sheet on top of the other, fold in thirds like pie crust, and roll out thin again.
Shape and bake
Cut into desired shapes and butter the surfaces.
Fold over to create pocketbook rolls or round biscuits.
Let rise and bake as you would regular rolls.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Puff pastry
- Its folded layers of fat and dough puff into flaky, separated layers as it bakes.
- French roll dough
- Provides a chewy, structured crumb that holds the shape of the rolls as they rise.
- Butter
- Adds richness and helps the surfaces brown and take on flavor in the oven.
The step that matters
Fold over to create pocketbook rolls or round biscuits. Folding the layered dough without pressing too hard keeps the puff pastry layers separate, so the rolls can rise and flake instead of becoming dense.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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