Better than pricey puff pastry! This new trick for perfect layers beats any old method.

Jun 29, 2026
Forget the classic recipes! 🚫 This new trick with parchment paper makes the dough way better and flakier than store-bought puff pastry. ✨ Discover the secret to insanely airy 100-layer rolls with a simple hack! 🤫🥖

Whether for breakfast or coffee – these rolls are crispy on the outside and soft as a cloud inside. ☁️ Golden brown, quick, and absolutely brilliant! Have fun baking them! 👨🍳🔥

#rolls #puffpastry #homemade #recipe #recipesbyRoman

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Ingredients and recipe:
200 ml warm milk (1 glass or 6.8 fl oz)
8 g dry yeast (2 tsp or 0.3 oz)
10 g sugar (2 tsp or 0.35 oz)
1. Mix well
50 g flour (1/3 cup or 1.8 oz)
2. Whisk it all together
3. Cover tightly and let it rest for 15 minutes
150 ml water (0.75 glasses or 5.1 fl oz)
50 g sugar (1/4 cup or 1.8 oz)
1 tsp 5% vinegar (5 ml or 0.15 fl oz)
4. Mix well
600 g flour (4 glasses or 22 oz)
6. The yeast is already activated
7. Add the activated yeast
50 ml sunflower oil (1/4 glass or 1.7 fl oz)
8. Mix well
9. Do you activate your yeast before using it?
10. Add the flour in portions
5 g salt (1 tsp or 0.2 oz)
11. Combine with a dough scraper
12. Knead the dough on the table for about 7 minutes
15. Gluten window test
16. Perfect dough!
17. The dough should be smooth and not stick to your hands
18. Grease the bowl
19. Cover the dough and let it rest for 1 hour
20. The dough has tripled in size!
21. Even the lid of the bowl has lifted 😳
22. Dough weight: 1000 g (35.3 oz)
23. Shape the dough into a ball
24. Cover with a towel and let it rest for 20 minutes
25. Roll the dough out to 45 × 50 cm
250 g butter (1.5 packs or 8.8 oz)
26. The butter needs to be firm
27. Grate the butter
28. Spread it evenly in the middle area
29. Fold the dough – follow my lead
30. The new, easiest, and best way to fold dough
31. Seal the edges of the dough well
32. Roll the dough lengthwise (65 cm)
33. Fold the dough – do exactly as I do
34. Press the edges together firmly
35. Make cuts to release tension in the dough
36. Fold the dough
37. Make another cut where the dough is under tension
38. A very handy method to quickly make puff pastry
39. Cover the dough and put it in the freezer for 40 minutes
40. The butter has stabilized
41. Roll the dough out to 25 × 70 cm
42. Fold the dough, please follow me
43. Cover the dough and put it in the freezer for 30 minutes
44. Roll the dough out to 25 × 70 cm
45. Fold it and make a cut
46. Cut off the second part of the dough and place it on top
47. This is a very simple method that takes hardly any effort
48. Cover the dough and put it in the freezer for 20 minutes
49. Now I’ll show you a very useful trick
50. How to easily and quickly make baking molds
51. Cut parchment paper (20 x 35 cm)
52. Fold it so the edge height is 6–7 cm
53. Make the rest of the molds from parchment paper
54. Our super puff pastry is ready!
55. Roll the dough out to 25 x 45 cm
56. Cut the dough into 4 cm wide strips
57. Roll the dough as shown in the video
58. Shape our baking mold
59. Place it on a baking sheet
60. Cover with the baking mold
61. Shape the rest of the rolls
62. How do you like the idea of these baking molds?
63. Super practical and easy
64. Cover and let rest for 40 minutes
65. They’re incredibly flaky and airy!
66. This new method is fantastic!
67. Beat 1 egg
68. Brush the puff pastry rolls with it
69. Bake for 35 minutes at 180 °C (360 °F)
70. Beautiful rolls! Fresh out of the oven
71. Let’s brew some delicious tea
Rose hips 15 g (1 tbsp or 0.5 oz)
Lemon balm 8 g (2 tsp or 0.3 oz)
Black tea 8 g (2 tsp or 0.3 oz)
Honey 15 g (1 tbsp or 0.5 oz)
72. Vinegar improves the dough’s texture, making it more elastic and flaky.

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