Printable Recipe
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.
Prep time
2 hrs 10 min
Cook time
30 min
Total time
2 hrs 40 min
Yield
8 rolls
Ingredients
11
Steps
10
Filed under: bread, eggs, yogurt, baked, german.
Source channel: Bäckergeheimnisse
Key ingredients
[Dough] 400–450g wheat flour, [Dough] 2 tbsp sugar, [Dough] 13g fresh yeast, [Dough] 200ml warm water, [Dough] 1 egg yolk.
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
- 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.