Rolic production Article How to make your own jelly roll roll with flour, water and butter – and the perfect accompaniment

How to make your own jelly roll roll with flour, water and butter – and the perfect accompaniment

A dough roller may seem like a complicated recipe, but you’ll need all the ingredients you need to make a jelly roll.

Rolling out a jellyroll is easy enough, with just a few steps and you can make it in just minutes.

Here’s how.

Preheat oven to 200C (390F).

Dice a 9cm (3in) wide jelly roll into a 9-inch (25cm) diameter circle.

Place it into the oven and bake for 20 minutes at 200C.

Remove the jelly roll from the oven, and carefully peel it back with a sharp knife.

Once the peel is removed, remove the butter and roll the jelly into a dough with your hands.

You can also use a knife to roll out the jelly with a rolling pin, but I prefer the butter method, which leaves the jelly rolls soft and flaky.

After you’ve made the dough, dip it in water to soften it.

Add flour and stir until you get a dough that resembles a soft dough.

If you’re using flour, you can use a small amount of it to make the dough more like a softball of dough, but if you’re going to use a large amount, you may want to add more flour.

Place the dough into a large bowl and mix it with your fingers until you have a smooth, elastic dough.

Place a large piece of parchment paper on top of the dough and roll it out until you’ve got a smooth ball of dough.

You may need to roll the dough to ensure that it forms into a circle, or just use your hands to press the dough together.

You’ll need to cut it into 3cm (1in) squares, or 3.5cm (2in) triangles.

Place a small bowl on top and roll each square in the flour until it forms a nice, thick circle.

Take the remaining flour and add it to the dough.

Add your butter, sugar and salt to the bowl.

Add the dough circle and fold it into a ball, pressing it down firmly.

Spread the mixture on a large baking tray lined with parchment paper, leaving enough space for the dough inside to roll down.

Bake the jellyroll for 15 minutes at 205C.

I recommend baking for 15 to 20 minutes, depending on how soft you like the jelly.

It will be hard to see, but your jellyroll will be slightly darker than your baked rolls.

Let it cool on the tray for at least an hour before you slice it.