Jelly Roll

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• Step 1

  Bloom yeast in milk and sugar in mixing bowl

• Step 2

  Add all of the dry ingredients and the eggs. Using a stand mixer and the dough hook, mix together until the dough until you can stretch it without breaking.

• Step 3

  Then add butter and salt and mix until fully incorporated.

• Step 4

  Place dough in a clean bowl with a little bit of oil brushed around the edges and let the dough rest until it has doubled in size.

• Step 5

  Next, roll out to 26" across, and 16" tall and fill with thin layer of Jam, about 1 ½ cups of jelly is best.

• Step 6

  Begin rolling up the dough from the far side. Fold over by a half in, and roll towards you – being carful to not let too much slack accrue while rolling—keep your roll tight, but not too tight.

• Step 7

  Rolls should be about 2” long, score and cut lengthwise down the roll.

• Step 8

  Place 6 rolls in each 10” cake pan, lined with parchment. Let proof until doubled again and bake at 325 for 12-16 minutes.

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