Spread the strawberry filling evenly onto the rectangle of dough, and gently
roll the dough lengthwise into a log.
Roll the dough lengthwise and use unwaxed dental floss to cut into 12 rolls.
Starting with the bottom of the rectangle,
roll the dough lengthwise into one long roll.
Not exact matches
Instead of being cut into individual
rolls, however, the
dough is split
lengthwise down the center and the inside is revealed.
Starting
lengthwise,
roll the
dough until coiled.
Using a thin
rolling pin or the side of your hand, press into it
lengthwise along the entire length of the
dough, just off - centre.
Divide the
dough in two,
lengthwise, and
roll each piece of
dough on a lightly floured surface into a smooth cylinder 7 - inches (18 cm) long.
● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape
dough by forming a 12X8 rectagle and fold /
roll and pinch the
dough up on it's self
lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place
dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.
Fold the rectangle in half
lengthwise, dust again lightly with flour, and
roll the
dough out again into a 1 / 2 - inch thick rectangle.
Cut the log in half
lengthwise and
roll each portion into a strip of
dough about 1 inch / 2.5 cm thick.
Sprinkle filling in an even layer over the top of the
dough and then
roll it up
lengthwise into a long log.