The dough puffs up like a HUGE BALLOON! A new trick for super fluffy rolls.

May 28, 2026
🥔 Incredibly delicious, flaky potato-egg rolls! Soft, airy dough, thin layers, and a juicy homemade filling make these rolls perfect for breakfast, a snack, or family dinner. In this video, I’ll show you how to bake flaky potato-egg rolls in the oven – a simple and tasty recipe anyone can nail! ✨

📌 In the video:
✔️ How to make soft, flaky dough
✔️ The secret to beautiful, thin layers
✔️ Potato-egg filling
✔️ How to get a golden crust
✔️ Baking fluffy rolls in the oven

🔥 Why you absolutely have to try this recipe:
• The dough feels alive! The rolls turn out huge!
• Super soft and airy rolls
• Simple ingredients
• The dough stretches beautifully and your hands stay clean
• Perfect for the whole family
• Homemade treats just like from the bakery
• Great for everyday and special occasions

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Ingredients and recipe:
Water 400 ml (2 glasses or 13.5 fl. oz.)
Dry yeast 8 g (2 tsp or 0.3 oz.)
Sugar 20 g (1 tbsp or 0.7 oz)
1. Mix well
2. Using dry yeast or fresh yeast?
Yogurt 50 g (1/4 cup or 1.8 oz)
Egg white 1 piece
3. Set the yolk aside, we’ll need it later
4. Whisk together
Flour 600 g (4 cups or 22 oz)
Salt 5 g (1 tsp or 0.2 oz)
Starch 15 g (1 tbsp or 0.5 oz)
5. Mix with a dough scraper
6. Add the flour in portions
7. Put the dough on the table
Butter 50 g (1/4 cup or 1.8 oz)
8. Knead the dough on the table for 5–7 minutes
9. Do you like kneading dough by hand?
10. Watch till the end, it’s an incredibly simple method
11. The dough should be smooth and not sticky on your hands
12. Grease the bowl
13. Cover the dough and let it rest for 30 minutes
14. This is the fluffiest dough in the world!
15. The dough weighs 1159 g (40.9 oz)
16. Divide the dough into 12 equal pieces
17. Shape them into balls
18. Pour 40 ml (1/4 cup) sunflower oil into a bowl
19. Shape the dough into an oval and place it in the bowl
20. You’ve probably never prepared dough like this before! Watch closely
50 ml (1/4 cup or 1.7 fl. oz.) butter
21. Pierce the butter directly into the dough
22. Guess what this method does? I’ll tell you at the end
23. Cover the dough and put it in the fridge for 30 minutes
24. Let’s prepare the filling
Potatoes 1 kg (35.3 oz)
25. I bought Egyptian potatoes, they’re full of sand 😁
26. Do you peel potatoes with a special peeler or a knife?
27. I love my transparent pot
28. Cut the potatoes into medium pieces
29. Cook the potatoes until tender
4 eggs
30. Hard boil the eggs
31. Potatoes and eggs are ready
Salt 5 g (1 tsp or 0.2 oz)
Pepper 2 g (1/3 tsp or 0.1 oz)
Butter 50 ml (1/4 cup or 1.8 oz)
32. Mash the potatoes
33. Add the chopped eggs
Italian herbs 5 g (1 tsp or 0.2 oz)
34. Mix it all up and the fantastic filling is ready!
35. The dough is super airy and buttery!
36. How to roll out the dough without touching it?
37. An incredibly simple method with cling film
38. Roll the dough out to 30 x 40 cm (about 12 x 16 inches)
39. Spread the filling along the edge
40. Roll up the dough and shape it into a snail
41. Place it on a baking sheet
42. Shape the remaining dough
43. This is a very easy and convenient method
44. The dough rolls out easily and doesn’t tear at all
45. If you roll it out without cling film, the dough tears
45. Cover the bread and let it rest for 40 minutes
1 egg yolk
1 whole egg
Milk 15 ml (1 tbsp)
46. Whisk together with a whisk
47. The bread is very airy and flaky
48. Brush it on
49. Bake for 30 minutes at 180 °C (360 °F)
50. What a beautiful puff pastry bread!
51. Let’s brew some delicious tea
Currants 15 g (1 tbsp or 0.5 oz)
Candied fruits 15 g (1 tbsp or 0.5 oz)
Cherries 15 g (1 tbsp or 0.5 oz)
Black tea 8 g (2 tsp or 0.3 oz)
52. Pour boiling water over and let steep for 10 minutes

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