Rolls are one of the popular types of homemade baked goods. They can be made very simply and quickly. Let's consider options for how to prepare, for example, rolls with jam. The first recipe is based on using Following the second and third methods, you can get surprisingly fluffy yeast baked goods.

How to prepare delicious biscuit rolls with jam? Adviсe

There are a great many recipes for this dish, but inexperienced housewives start with this type of preparation. It seemed that it could be easier than to bake a cake from airy dough, and then coat it and roll it? But it turns out that there are a lot of secrets on how to make jam rolls correctly. First, you need to prepare a light and airy dough, then the biscuit will be guaranteed to be soft. Secondly, you need to select the filling especially carefully so that it is both thick and juicy. Thirdly, you will need to learn how to do the most important thing - very carefully roll the coated cake. At the same time, you should not let it cool completely, but even if it’s hot it will be very difficult to do the job. It is best when the biscuit is still warm enough. In this case, the process will take place without unnecessary unpleasant moments, when the roll may crack and even burst when twisted. Let's take a closer look at the preparation steps.

Sponge roll recipe

Before starting to prepare the dough, line a baking sheet with parchment paper and grease with oil. After this, you can begin preparing the fluffy mass for baking the sponge cake. Separate the yolks from 5 chilled eggs. Beat them, rubbing until white with ½ glass of sugar. Mix the remaining whites with a mixer, first at first (low) speed, and then at maximum. At the end of the process, add sugar (1/2 cup). Carefully add the second mixture to the first mixture and, lifting it from the bottom with a spoon, mix slowly. Then, in small portions, begin adding sifted flour (1 full glass) and vanillin (1 small bag) into the dough. The mass should remain fluffy and airy. Place it in an even layer on the prepared baking sheet with a layer of 0.7-1 cm. Bake the cake in a preheated oven for 12-15 minutes. Carefully remove the biscuit from the baking sheet along with the paper. Then, having freed it from the paper, begin to lubricate it with jam, which you will need about one incomplete glass. Lift and roll, trying to make the roll tight. Place the product in a cool place for soaking.

Yeast roll with jam: a recipe for lush baking

It will take more time to receive this product. In heated milk (2 faceted glasses), dissolve a pinch of salt, 3 full tbsp. l. sugar, 2 beaten eggs. Then sprinkle a packet of instant yeast on top. After they swell, stir in the flour until the mixture becomes thicker than sour cream. Let the dough sit for about half an hour and knead a light, soft dough. Place it in a bowl and place it in a warm place. Roll out the fluffy yeast mass into a layer of medium thickness and brush with jam. After this, you can form a roll by wrapping the layer with the filling. To bake, place the workpiece on a baking sheet, brush the top with yolk and let it brew until it slightly increases in volume. Preheat the oven to a temperature of 200-220 °C, then reduce the heat slightly. Bake the roll for about half an hour. Wait until the product has cooled almost completely before slicing.

Secrets of making yeast “spirals”

Rolls with jam can be baked slightly differently. To do this, it is not at all necessary to form the product from a whole dough cake. Sometimes, when baking, many housewives have such large rolls that burst and the jam flows out. Therefore, if desired, it is sometimes more advisable to divide the whole workpiece crosswise into several equal-sized pieces before baking. Usually they turn out no wider than 4-5 cm. Then place each spiral roll with jam on a baking sheet, not very close to each other (photo). The recipe for preparing this dish can be used from the previous one or any other with the presence of yeast in the composition. Instead of jam, you can use cottage cheese, dried fruits or nuts as a filling. Do not forget that the products should rise a little and increase in volume before baking. You also need to grease them with egg or butter. Cover the finished spirals with glaze or lightly sprinkle with powdered sugar. Portioned pieces are ready to serve!

Roll with jam is a sweet pastry that will be appropriate for both everyday and special occasions. festive table. Absolutely any housewife can handle the preparation if she has the right recipe!

Roll with jam - general principles of preparation

Most often, rolls are made from biscuit dough. It is made quickly, bakes for a few minutes, turns out soft, airy and goes well with jam. But this is not the rule. You can make a butter roll from yeast dough. The shortbread produces a product that resembles strudel. If you have very little time, you can always roll a puff pastry roll.

The biscuits are coated with jam after baking and rolled into a roll. If yeast shortbread or other dough is used, then the jam is spread on a damp layer, rolled and only then baked. The rolls are usually decorated with powdered sugar. But you can use chocolate or colored icing, cream, and various sprinkles.

Simple sponge roll with jam

Recipe for a simple roll with jam from biscuit dough. Powdered sugar is used for decoration, but if desired, you can sprinkle the baked goods with cinnamon or cover them with any glaze. Immediately turn on the oven to warm it up. We set it to 180 degrees.

Ingredients

• 120 g flour;
• four eggs;
• 400 g jam;
• 120 g sugar;
• vanilla;
• 2 spoons of powder.

Preparation

1. Prepare ordinary biscuit dough. Beat the eggs until fluffy, gradually add sugar. You can use powder instead, it will be even faster.
2. As soon as the foam becomes thick and fluffy, add flour along with baking powder and stir gently.
3. Pour the dough onto a baking sheet, which must be covered with parchment. We spread the layer with our hand, making it no more than one centimeter thick.
4. Place in a preheated oven. If the temperature is not reached, the thin layer of biscuit will begin to dry out, and the roll will break when twisted.
5. Bake the layer for 12-15 minutes until done. During this time, you need to knead the jam so that it is homogeneous. If the mass is very thick, then you can dilute it with any syrup, juice or just boiled water.
6. We remove the biscuit from the oven, lift the layer by the parchment, transfer it to a towel, and remove the paper. While the cake is warm, carefully roll it into a roll along with a towel. Let it cool.
7. Unroll the biscuit and grease it with jam. We twist the roll, but now without a towel.
8. Transfer to a plate, sprinkle with powder, and let soak.

Butter roll with jam from yeast dough

The recipe for a soft, airy roll with jam, which looks like a loaf. What a surprise it will be after the cut! Yeast dough interesting recipe with milk and mineral water.

Ingredients

• 100 ml fresh milk;
• 100 ml mineral water;
• 5 spoons of sugar;
• salt;
• 50 g butter;
• 7 g yeast;
• 400 g flour;
• 50 ml vegetable oil;
• a little cinnamon;
• 250-300 g jam.
• An egg or one yolk for brushing the roll.

Preparation

1. Add sugar to the heated milk and immediately pour in the yeast, let it dissolve, just a minute is enough. Enter mineral water with gas. Stir.
2. Add melted butter, salt, add half the flour and add vegetable oil while stirring. Season with the remaining flour. Stir thoroughly.
3. Let the yeast dough rise well in a warm place. This will take a couple of hours.
4. We take out the dough and divide it into two parts. We roll out a layer from each, trying to make it rectangular.
5. Mix jam with cinnamon. You can add chopped zest, vanilla, ginger, or put nothing into the filling at all.
6. Spread the jam over the layer, stepping back a centimeter from the edges. Roll up the roll. We form the second roll in the same way.
7. Place on a baking sheet and make a seam at the bottom. Let sit for twenty minutes for the yeast dough to rise.
8. Grease with yolk and bake at 180 degrees until cooked.

Roll with shortcrust pastry jam

A version of a crumbly sweet roll made from shortcrust pastry. Raisins are added to the jam, but you can make it without them. In this case, the amount of filling needs to be increased.

Ingredients

• 200 g margarine;
• 1 tsp. vinegar;
• 100 g sugar;
• 1.5 cups flour;
• 1 egg;
• salt.

• 100 g raisins;
• 250 g jam;
• 50 g ground crackers.

Preparation

1. For shortcrust pastry, grind margarine with one glass of flour. Separately, beat the egg with sugar, salt and a spoonful of vinegar essence. Combine everything, knead, add more flour if necessary. We remove the resulting lump into a bag and put it in the refrigerator for 30 minutes. If you are short on time, you can put it in the freezer.
2. It is advisable to pour the raisins in advance hot water, let stand for swelling, then dry. Mix raisins with jam.
3. Take out the dough and roll it out on cling film.
4. Sprinkle with ground breadcrumbs, but not breadcrumbs. It is advisable to use sweet and buttery crackers; you can take dry cookies.
5. We spread the filling from jam with raisins.
6. Lift one end of the film, roll it into a neat roll, and transfer it to a baking sheet.
7. Bake in the oven for half an hour. Temperature 200. Do not remove from the baking sheet immediately, let it cool a little.
8. Sprinkle with powder and cut into pieces diagonally.

Roll with jam and nuts made from puff pastry

An option for a quick to prepare, but very tasty and sweet puff pastry roll. Also, for the filling you will need one sour apple, you can take a pear, quince or orange, it will also turn out delicious.

Ingredients

• 300 g dough;
• 1 apple;
• 200 g jam;
• 0.5 tsp. cinnamon;
• 4 spoons of crackers;
• powder.

Preparation

1. It needs to be defrosted in advance. It is advisable that the piece comes in one layer. But if there are two pieces, then you can make two rolls.
2. Cut the apples into small cubes, mix with cinnamon and crackers, add jam.
3. Puff pastry Roll out into a long rectangle and coat with filling. Roll up a long but not thick roll. Or we make several pieces.
4. Transfer to a baking sheet, brush with egg, bake at 200 degrees for about 25-+30 minutes.
5. Cool, carefully remove from the sheet, sprinkle with powdered sugar.

Roll with jam “Chocolate”

For this roll, sponge dough with cocoa is prepared. The top of the product is covered with chocolate glaze. It is advisable to take a chocolate bar with a cocoa content of at least 70%.

Ingredients

• 4 eggs;
• 2 spoons of cocoa;
• 100 g flour;
• 130 g sugar;
• 0.3 tsp. ripper.
• 300 g jam.

For the glaze:

• 70 g chocolate;
• 30 g butter.

Preparation

1. Break the eggs into a bowl, immediately add sugar, immerse the mixer and beat well. high speed. The mass should at least double.
2. Combine flour with cocoa, add baking powder.
3. Mix chocolate flour with beaten eggs.
4. Pour the dough onto a baking sheet lined with oiled parchment. You can bake a chocolate roll on a silicone mat.
5. Bake at 180 degrees. The sponge cake needs 10-15 minutes. Test by pressing. If the hole is restored, then the cake is ready.
6. Remove the biscuit onto a towel. Peel off the parchment or remove the mat. Let the cake sit for about five minutes.
7. Apply the jam before the sponge cake has completely cooled. Roll the warm cake into a tight roll. Leave to cool completely. Then put it in the refrigerator.
8. For the glaze, crumble the chocolate and butter and melt in place in one bowl. You can use a water bath, microwave or aluminum saucepan.
9. Take out the chilled roll, brush it with glaze, and leave until the chocolate hardens.

Roll with jam “Surprise”

The recipe for a very bright and unusual roll that children will especially like. The filling is made from jam with marmalade and airy cream, it turns out very sweet, aromatic and bright.

Ingredients

• 3 eggs;
• 100 g sugar;
• 130 g flour;
• 2 tablespoons of water;
• a pinch of vanilla;
• a pinch of soda.

• 100 g marmalade;
• 200 g jam;
• 150 ml cream;
• 3 spoons of powder.

Preparation

1. Making biscuit dough. Beat eggs and granulated sugar, add flour with vanilla and baking powder. Stir gently to keep the dough fluffy.
2. Pour the mixture onto a baking sheet (be sure to cover it with parchment), in a layer of about half a centimeter. Bake until wheat brown.
3. Take the biscuit out onto a towel, roll it together and let it cool.
4. Whip the cream together with the powder until fluffy. The fat content of the product should not be less than 30%.
5. Cut the marmalade into pieces.
6. Unroll the roll and grease it with jam.
7. Spread buttercream on top.
8. Arrange the pieces of marmalade. It is desirable that they be different color.
9. Carefully roll the roll, trying to ensure that the filling does not drip and the pieces of marmalade do not move into one pile.
10. Place the dessert in the refrigerator for two hours. Serve the roll after cutting it into pieces.

• If the jam for filling the roll is liquid and spreads, you can add some cookie crumbs to it.
• The sponge cake for the roll cannot be cooled in the oven, as is done for cakes. The layer is quite thin, dries quickly and will break when twisted.
• If you want to make a lot of filling, then it is better to dilute the jam with another product: fruits, nuts, cottage cheese, dried fruits. Sour prunes or dried apricots work well. Otherwise from large quantity jam, the delicacy will turn out too sweet and heavy.
• If the eggs for the sponge cake are not beaten well, the dough is dense, you can still use it for the roll, but it is advisable to add slaked soda or baking powder.
• To get a juicy and moist roll, the sponge cake can be soaked in juice or cold tea, but not a lot and just before rolling.

The jam must be made a day in advance, as it requires time to gel.

Fresh or dry yeast (dry yeast does not require proofing, but for this recipe dilute it in water) stir in 20 ml warm water with a teaspoon of sugar and let them stand for 10-15 minutes until the foam cap rises - photo 1.

In a separate bowl, beat the eggs with a whisk until fluffy, adding sugar, vanilla sugar, a pinch of salt, sour cream and softened margarine (do not melt) and stir all the ingredients with a whisk.

In a large bowl where you will knead the dough, sift the flour, make a well in it and pour in the egg-margarine mixture - photo 2.

And start kneading the dough with a fork or your hands, I kneaded it in a kitchen machine, photo 3. As the dough begins to come together, I added the yeast that had risen in a cap - photo 4.

And then kneaded it in the machine for about 8 minutes. If you knead with your hands, since the dough will be liquid in consistency and stick to your hands, but you under no circumstances add more flour, this is how it should be
And in order to knead the sticky dough well with your hands, you need to knead it in the same way as in this video for about 5-8 minutes http://www.youtube.com/watch?v=nmRt5O4rd8o (At first he shows his recipe, only after three minutes how kneads the dough. I couldn’t find an extra video on kneading the dough, so you’ll have to twist it a little) to develop the gluten and elasticity of the dough. Place the kneaded dough into a lightly greased bowl with vegetable oil - photo 1. Cover with cling film to rise for about 1.5-2 hours. This test takes a long time to rise. The dough should double in size, as in photo 2.

Place the risen dough on a work surface sprinkled with flour and knead it again for about 5 minutes using the technology above. I tried to film the process myself, but I couldn’t film and do it with one hand. Briefly in words: take the dough in your hands and lean back slightly on the table, then taking the ends of the edges on both sides away from you or towards you does not play a role and lifting the edges, fold the dough in half, then again take the dough from the left and right sides with your hands and a smooth throw it lightly on the table and fold it in five, and so on for 5 minutes, the dough begins to change in your hands, becomes less sticky and more elastic. You can use a scraper to pick up the dough if it's stuck on the table. Well, a couple of photos for this mixing, but it’s better to watch the video, it will be much clearer

After the well-kneaded dough, put it back into the bowl, cover it with a lid and put it in the refrigerator, and in the refrigerator!!! to double its volume - as in the second photo collage - photo 4. Why in the refrigerator, I assume that the dough takes a long time to rise, most likely so that it does not ferment.

Now you can form rolls or pies from the risen dough. The author of the recipe made buns by filling them with jam. I decided to make rolls.

I once lived in the Kaliningrad region, for a little over a year, and before leaving I worked for several months in a pastry shop, where we baked such rolls, although the dough was different. I brought a notebook here with recipes, but when I moved, I simply lost it. So here they are I remembered and I decided to make it out of this dough, just like in the pastry shop. We made a roll with jam, which was then cut into small rolls and sprinkled with streusel before baking. Well, I deviated a little from the recipe here, I’ll show you two ways below.

So, if you make them into buns, then the dough must be divided into an equal number of pieces from which to roll into balls. I'll show you a little secret of how we made smooth, even balls. I hope it will be clear, since I have to work with two hands, and I have a camera in one hand, my husband is at work, and my eldest son is at school, there is no one to help take photographs, well, I’ll try to explain

So take the dough left hand smooth surface on top; if there is a lot of dough, then the dough lies with a smooth surface on the table. With your right hand, two fingers, index and middle, you put your fingers under the bottom of the dough and pull it up a little - as in photo 2. And with your left hand, at the same time, you squeeze under the bottom of your fingers, forming a shrinking ring - as in photo 3. Squeezing the ring, pull the top The ball is separated from the dough and so on around the circle of dough until the last one. These are the balls you then get, like in photo 4, which you just need to roll a little along the bottom.

To prevent the balls from winding, cover with cling film or a clean towel. Now, taking each ball, roll it into a flat cake, in the middle of which place a spoonful of apple jam and closing the edge, like a dumpling, to be safe, you can pinch the edges - as in the photographs.

I only made two buns to show you; I made rolls from the rest of the dough, as I like them more than just pies.

So, if you are making rolls, then roll out the dough on a flour-dusted table into a rectangular layer and spread apple jam on it, as in photo -1,2,3.
I had a little jam, so half of it was eaten while I was getting ready to bake. And then roll the length of the side into a roll, as in photo 4.

After the roll, cut into small rolls, as in photo 1.
Cover with cling film, without stretching the edges of the film so that the dough rises freely photo2. Let the dough rise for about 30-40 minutes.

Don't forget to turn on the oven, preheating it to 180°C.

5 minutes before baking, beat the egg with a fork and brush the risen rolls with the egg, sprinkle them with streusel if desired, and let stand for another 5 minutes - photo 3,4.

Baking from yeast dough is a fragrant and tasty dessert that will complement a family lunch or dinner. If you want to surprise the most capricious gourmet, then be sure to prepare a roll of yeast dough with jam. In addition, this dough is distinguished by its speed and ease of kneading.

Ingredients needed to prepare the roll:

- apple jam – 0.5 l.;
- milk – 1 l.;
- sugar – 200 g;
- 3 eggs;
- one packet of yeast (approximately 25 g);
- a bag of vanilla sugar;
- flour - 500 g;
- a pinch of salt.

How to cook with photos step by step

First, dilute the yeast in milk, adding a pinch of salt and a tablespoon of sugar. Please note that the liquid used should not be hot. Otherwise, you risk ruining the yeast dough. Therefore, when preparing this type of dough, always use only slightly warm milk.

Next, add beaten eggs and sifted flour through a sieve to this mixture.
Then you need to knead the resulting mass well. To do this, first pour two tablespoons of flour onto a clean table, and then place the dough on top. If the mass sticks to your hands or the table, then you need to add more flour.

Now proceed to thoroughly knead the dough. Don't be afraid to work hard with your hands during this process. Yeast dough must be kneaded well! This promotes the formation of fluffy baked goods.
Then add melted butter to the mixture and leave the finished dough to ripen in a warm place for two hours.




When the dough is well prepared, start forming the rolls. From the listed amount of ingredients you will get three large rolls.

Take a little vegetable oil, grease the table with it, and then put all the risen dough out of the bowl. Visually divide it into three equal parts. Roll each half in turn into a square, the middle of which is coated with apple jam.




Please note that the filling cannot be distributed around the entire perimeter of the formed square. Otherwise it will leak onto the baking sheet and the roll will burn. Therefore, do not grease the sides of the roll. To do this, step back three centimeters from each edge.






Now we carefully begin to roll the rolls. Place the formed masterpiece on a baking sheet that has been previously greased. vegetable oil. Let it sit for another 5 minutes until it fits well.




Then you need to brush the top of the roll with beaten egg and sugar. And only then do we start applying patterns with scissors.




Preheat the oven to 180 degrees. Next, place the rolls there and control the formation of a golden brown crust. After 20 minutes the roll is ready.
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I continue to master yeast baking. When I started this recipe, I had no idea that I could make it. I made the dough by eye, on my mother’s advice. The result was a not too sweet dough (any filling could be wrapped in this, even mushroom, meat or fish), but with plum jam it turned out no worse than store-bought rolls, and even fluffier and more aromatic. This yeast roll smells like homemade pies. I was afraid that it wouldn’t bake, but practice has shown that my fears were in vain.

The technology for preparing this yeast roll is based on the preparation of dough. I made the dough like this: slightly warmed a glass of milk. In a half-liter jar I poured a spoonful of flour, a spoonful of sugar and two teaspoons without the top of dry yeast (I used Lvov). Mixed everything and poured warm milk. I placed the jar on the radiator so that the dough could rise and ferment.

Meanwhile, I got to work on the main dough: I broke two eggs, separating 1 yolk into a separate bowl - it will be needed to grease the top of the roll. Added a pinch of salt and 2 tbsp to the eggs. sugar, grated. Melt the butter in a frying pan, adding a little margarine. Melted fat was added to the eggs. Now I poured in about a glass of flour and mixed everything with a spoon. By this time, I looked at the dough - it was already rising like a foamy cap above the jar, so I poured it into the dough and mixed everything again. I began to gradually add flour until the dough could be kneaded with my hands. Be careful with flour - I didn’t measure the exact weight, but it came out to less than 1 kg. I kneaded the dough for a short time, about 5 minutes, until it came off from my hands. She covered the lump of dough with a clean towel and set it near the radiator to rise.

About an hour later I looked under the towel and the dough had risen perfectly. Now I sprinkled the surface of the countertop with flour and laid out the dough. Sprinkling the dough with flour, rolled it out with a rolling pin into a layer no thicker than 1 cm. On top of the layer (stepping back 1.5-2 cm from the edges) applied jam with a spoon, spreading it in a thin layer. There is no need to apply it thickly, just coat it and spread it with a spoon.

Grease the baking tray with butter. The oven was preheated to 220 o C. The layer with jam was rolled up and placed on a baking sheet. It is important to take one point into account here: you must still be able to roll and turn the roll over correctly - so that the “seam” is all the way down - at the bottom of the roll.

I couldn’t roll it up and rearrange it like that, so I didn’t worry about it at all, so as not to ruin it completely.

Brush the top of the roll with egg yolk (which we separated from the egg at the very beginning) and make several punctures with a long-toothed fork so that the dough is thoroughly baked inside.

I baked the roll in a very hot oven about halfway through. In 20 minutes it rose well and acquired a beautiful “chocolate” color and gloss. I lowered the temperature because... I understand that in such a time the yeast dough is unlikely to be baked inside.

But after about 5 minutes I heard the smell of burning and realized that something was wrong. I turned off the oven and left the roll in the oven for another 15 minutes.