Flaky Yeast Dough Rolls Draft

How I make it

Dough

1. Dissolve the yeast in 1 cup of the water.

2. In a bowl, mix both flours with the sugar and the rum or vanilla extract.

3. Make a well in the center and pour in the dissolved yeast and the eggs.

4. Knead, gradually adding the rest of the water and the oil. If the dough is a little sticky, add a bit of flour, and knead into a soft, smooth dough.

5. Cover and refrigerate overnight.

Laminating

1. On a floured surface, roll the dough into a large sheet about 1/4 inch (0.5 cm) thick and spread it with the margarine.

2. Fold the right side to the center, then the left side over it, to get a long, thick strip.

3. Fold the near end to the middle of the strip, then fold again like an envelope. Refrigerate for 2 hours.

4. On a floured surface, roll the dough out thin, fold both sides in again and refrigerate for another 2 hours.

Filling and baking

1. Preheat the oven to 350°F (180°C).

2. Divide the dough into 3 and roll each piece into a sheet about 1/4 inch (0.5 cm) thick.

3. Spread with the filling of your choice and roll up from the near side to the far side.

4. Place the rolls in a pan, brush with the egg white and dust with a little powdered sugar.

5. Bake for 35-40 minutes, until browned.