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Dessert

Sandwich Rolls

A roll made by layering puff pastry and French roll dough, folded and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Sandwich Rolls

Ingredients

Directions

Laminate the dough

  1. Roll out the puff pastry and French roll dough into thin sheets separately.

  2. Place one sheet on top of the other.

  3. Fold over in thirds like a pie crust.

  4. Roll out thin again.

  5. Fold over and roll out once more.

Shape and bake

  1. Cut into desired shapes.

  2. Butter the cut pieces.

  3. Fold them to create pocket-book rolls or round biscuits.

  4. Let rise.

  5. Bake as you would regular rolls.

Recipe from a historical cookbook (Internet Archive).

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 layers of fat and dough puff into flaky, separated sheets when baked.
French roll dough
Provides a chewy, yeasted crumb that gives the rolls body and structure.
Butter
Adds richness and flavor and helps the layers separate and brown.

The step that matters

Letting the rolls rise. Rising gives the yeasted dough time to expand and become light before baking. Under-proofed rolls stay dense, while over-proofed rolls can collapse or lose structure in the oven.

“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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