Bake Jelly Roll with Oddfellows Cafe + Bar in Seattle.
1X batch yields 12, 2" rolls.
Bloom yeast in milk and sugar in mixing bowl
Add all of the dry ingredients and the eggs. Using a stand mixer and the dough hook, mix together until the dough until you can stretch it without breaking.
Then add butter and salt and mix until fully incorporated.
Place dough in a clean bowl with a little bit of oil brushed around the edges and let the dough rest until it has doubled in size.
Next, roll out to 26" across, and 16" tall and fill with thin layer of Jam, about 1 ½ cups of jelly is best.
Begin rolling up the dough from the far side. Fold over by a half in, and roll towards you – being carful to not let too much slack accrue while rolling—keep your roll tight, but not too tight.
Rolls should be about 2” long, score and cut lengthwise down the roll.
Place 6 rolls in each 10” cake pan, lined with parchment. Let proof until doubled again and bake at 325 for 12-16 minutes.