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Laminated Butter Rolls with Vanilla Glaze
These homemade laminated rolls combine a soft yeast dough with a chilled butter layer. Two freezing stages help create flaky layers before the rolls are baked and topped with vanilla glaze.
From YouTube · Jan 26, 2026
These homemade laminated rolls combine a soft yeast dough with a chilled butter layer. Two freezing stages help create flaky layers before the rolls are baked and topped with vanilla glaze.
2 hrs 10 min
Prep time
30 min
Cook time
2 hrs 40 min
Total time
1 batch of laminated rolls
Yield
Ingredients
11 ingredients- [Dough] 400–450g wheat flour
- [Dough] 2 tbsp sugar
- [Dough] 13g fresh yeast
- [Dough] 200ml warm water
- [Dough] 1 egg yolk
- [Dough] 5–6g salt
- [Dough] 30g butter
- [Lamination] 150g butter
- [Glaze] 120g icing sugar
- [Glaze] 2–3 tbsp sour cream or yoghurt
- [Glaze] 1 tsp vanilla extract
Method
10 steps- Dissolve the yeast and sugar in the warm water.
- Add the flour, egg yolk, salt and 30g butter. Knead until smooth.
- Cover and leave the dough to rise for 50–60 minutes.
- Shape the dough around the 150g butter portion and form it into a compact roll.
- Freeze for 30 minutes to firm the butter.
- Roll out the chilled dough, fold or roll it to create layers, and freeze for another 20 minutes.
- Shape the laminated dough into individual rolls and cut or score the tops.
- Arrange on a lined baking tray and leave briefly to rise.
- Bake at 180°C for 25–30 minutes until puffed and golden.
- Mix the icing sugar with the sour cream or yoghurt and vanilla, then glaze the cooled rolls.
Recipe notes
Storage
Store the cooled rolls in an airtight container for up to 2 days. Add the glaze only after the rolls have cooled.
Additional tips
- Contains wheat, milk and egg.
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