I stack dough with butter—this creates paper-thin layers without any tedious rolling out!

Crispy pesto rolls made from yeast dough with countless paper-thin layers—no traditional puff pastry required! 🥐✨ Thanks to a simple butter technique, the yeast dough achieves a flaky, pastry-like texture: crispy on the outside and wonderfully soft and airy on the inside.
🌿 In this recipe, I’ll guide you step-by-step through layering the dough, distributing the butter, and shaping these lovely pesto rolls. Perfect for breakfast, dinner, or a savory snack.
😍 Easy to make—enjoy them right away!
Ingredients and recipe:
200 ml water (1 cup or 6.8 fl oz)
50 g yogurt (1/4 cup or 1.8 oz)
1. Mix well
8 g dry yeast (2 tsp or 0.3 oz)
20 g sugar (1 tbsp or 0.7 oz)
2. Mix well
50 g flour (1/3 cup or 1.8 oz)
3. Mix well
4. Cover and let rest for 10 minutes
200 ml milk (1 cup or 6.8 fl oz)
1 egg
40 ml sunflower oil (1/4 cup or 1.4 fl oz)
5. Mix well
6. Watch the recipe to the end—the traditional method is far superior to modern ones
7. The yeast is very active
8. Should the yeast be activated before use? 9. Add the activated yeast
10. Mix well
Wheat flour 650 g (4.3 cups or 22.9 oz)
11. Use a spoon to mix the dough
12. Add the flour gradually
Salt 5 g (1 teaspoon or 0.2 oz)
13. Mix thoroughly with a spoon
14. Knead the dough on the counter for 5–6 minutes
15. Do you prefer kneading by hand or using a mixer?
16. Watch to the end—I’ll reveal a tip from old-school bakers!
17. Do you often slam the dough onto the counter?
18. Check the gluten elasticity
19. Perfect!
20. The dough should be smooth and non-sticky
21. Grease the bowl with oil
22. Cover the dough and let it rest for 1 hour
23. The dough has risen beautifully
24. The lid almost flew off! 😳
25. Dough weight: 1177 g (41.5 oz)
26. Divide the dough into 4 equal parts
27. Shape each part into a ball
28. Cover with a cloth and let rest for 15 minutes
29. Roll the dough into a circle with a 45 cm diameter
30. Use the rolling pin to lift the dough
31. Roll out the second piece of dough
Butter 180 g (1 package or 6.3 oz)
32. Spread the butter over it
33. Place the first piece of dough on top
34. Flatten with the rolling pin
35. A super useful tip to roll out dough faster
36. Gently roll the stacked dough layers together
37. Dust the surface evenly with flour
38. Stack them on top of each other
39. Roll out to the desired size
40. Did you already know this quick and simple method? 41. Spread butter onto each piece of dough
42. Stack the pieces of dough on top of each other
43. Roll the dough out to 60 x 70 cm
44. Spread butter over it
45. Cut into pieces
46. Stack them up
47. This is the simplest and most effective method
48. The dough will be incredibly flaky and delicious
49. Cover the dough and place in the freezer for 1 hour
50. The butter has set
51. Roll the dough out to 50 x 50 cm
52. Spread pesto sauce over the dough
53. Fold the dough—follow along with me
54. Seal the edges together
55. Cut the dough into strips 3–4 cm wide
56. Make a slit down the middle
57. Shape into beautiful pastries
58. Place on a baking tray
59. Shape the remaining pastries
60. It's very simple; follow along with me
61. Cover and let rest for 40 minutes
62. Incredibly flaky and crispy!
63. This method is fantastic!
64. Beat one egg
65. Brush the pastries with the egg wash
66. Bake for 30 minutes at 180°C (360°F)
67. Smells amazing! Fresh out of the oven
68. I'll brew a delicious pot of tea
Gooseberries: 15 g (1 tbsp or 0.5 oz)
Rosehips: 15 g (1 tbsp or 0.5 oz)
Karkade (hibiscus) tea: 2 tsp (0.3 oz)
Strawberry jam: 15 g (1 tbsp or 0.5 oz)
69. Pour in boiling water

#Delicious cakes #recipe