January 27, 2019

Super Soft & Delicious Easy Pastry Rolls.

Normally, I don't make much of a dough pastry, other than different types of healthy muffins for my daughter. For a long time, I was looking for a recipe for the really soft and dummy-proof dough which is easy enough to make and which I can then fill with salty or sweet stuffing. Also, I am not to good with making pretty shapes so I was looking to find something I can shape easily with no special pastry tools.

I found this great pastry recipe, I tried to make it four times with different stuffings to make sure I can recommend it to you guys with confidence. This pastry is made with milk and egg whites. I tried to make it with vegan substitutes and the pastry came out equally soft.

The quantity of pastry in this recipe yields about 16-18 rolls, depending on how small you cut it. I went with golf ball size pastry ball to form each roll.


In order to get the rib form of the roll on top, roll out each golf ball size pastry chunk into a rectangle and place a bit - 2 teaspoons of filling (fresh cheese, cooked ham, and mozzarella; jam; Nutella etc.) on one far shorter end of the dough rectangle, roll the sides so the filling doesn't leak out while baking.

On the other end of the dough, rectangle cut 4-5 lines with a very sharp knife but stop before the edge. Roll the dough from the filling side towards the cut side tucking the sides in as you go. At the end twist the form inwards a bit to form a roll.

Yield: 16-18Pin it

Super Soft & Delicious Easy Pastry Rolls.

Super soft, dummy -proof pastry rolls with dough made with milk and egg whites, dough raises for 2 hours however it takes only 15 minutes to bake them.
prep time: 2 hour and 15 minscook time: 15 minstotal time: 2 hours and 30 mins


  • 400 ml / 1.6 cups of warm milk
  • 180 ml / 0.7 cups of sunflower oil
  • 1 pack of dry yeast (2 & 1/4 teaspoons)
  • 1 tbsp / 1 soup spoon of sugar
  • 2 egg whites
  • 900g / 31.7 oz all purpose flour
  • Linen seats / sea salt / sesame seeds (optional toppings)
  • 2 egg yolks (to brush the pastry rolls)


  1. In large pastry dough add warm milk, oil, sugar, egg whites, yeast and mix it / beat it with an egg beater.
  2. Slowly add flour and salt, hand knead the dough slowly. It will be soft and sticky, that is how it should be.
  3. When the dough becomes the more compact place it on the floured surface and hand knead a bit more. 
  4. Brush the large clean bowl with oil and oil the dough a bit with your hands, place the dough in the bowl, cover it with nylon wrap and let it rise for 2 hours on a warm spot.
  5. Place the dough on floured surface and cut it in equal pieces (about the size a bit larger than a golf ball). Roll out each small ball of pastry into a rectangle. 
  6. Fill one far shorter end of the rectangle with filling (I used fresh cheese) and tuck in the sides so the filling doesn't leak out during baking. 
  7. Make 4-5 cuts in the middle of the dough on the other far end of the rectangle but stop before the edge. 
  8. Warm up the oven to 190C / 374 F. Line the baking dish with baking paper.
  9. Roll the dough from the filled side towards the cut side while tucking the sides in a bit.
  10. Form a roll. Place it on the baking paper lined the baking dish. Brush the pastry rolls with egg yolks and sprinkle with optional topping of your choice, I used linen seeds and salt.
  11. Bake the rolls in the oven for 15-17 minutes or until golden brown.


  1. OMG these are soooo good! Not hard to make either!
    I can finally stop using the pre-made purchase dough!!!!!! LOLZ

  2. Long to wait to raise if you are hungry but absolutely delicious, I made it with Nutella and my kids loved, loved it.