The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Two kinds of danish rolls -- sweet & savory

txfarmer's picture

Two kinds of danish rolls -- sweet & savory

Sending this toYeastspotting.
Click here for my blog index.

Still keeping on practicing my lamination skills -- butter consumption in Seattle must've increased noticably since I moved here!

First the danish roll with cranberry cream cheese filling. The dough is exactly the same as the cream cheese danish posted here. Shaping is different:
1) Sheet out to 1/8inch thick, 16inch long, spread on filling

2. roll up and cut into 1inch thickness

3)proof and bake as posted here

Nice open crumb with honeycomb holes.

The tartness from dried cranberries complements well with the richness.

Now the savory version with WW flour and pesto filling.

WW danish dough (Adapted from many different sources)
Note: for details and tips on making croissants, please seethis post
Note: this recipe makes about 930g of dough, about 12 large danishes.

starter (100%), 44g
water, 75g
bread flour, 134g

1. mix and leave at room temp for 12 hours.

-final dough
bread flour, 258g
ww flour, 103g
milk, 135g
egg, 77g
sugar, 60g
salt, 10g
instant yeast, 7g
butter, 41g, softened
levain, all
roll-in butter, 310g

1. Mix and sheet out dough as the cranberry danish roll above.
2. Spread on fillings, first pesto, then cheese and Italian sausage

3. Roll up from both ends, meeting in the middle. Wrap and put in fridge for 30min for easier cutting.

4. Cut into 1inch thickness

5. Proof and bake as the cranberry danish roll above.

Pesto, cheese, sausage, classic combo for a very good reason.

Some ww flour add another dimention to rich danish dough, and it goes well with savory fillings.


gmagmabaking2's picture

Those rolls look really, really, really good... so nice and brown and wonderful... I think I would love both kinds... can you mail them to Texas?

txfarmer's picture

Ha, only if I had seen this before eating them all....


sonia101's picture

They both look totally amazing!!!!

txfarmer's picture


isand66's picture

Those look many turns of rolling in the butter did you do?

I've only tried a laminated dough once many years ago, and I think I may be ready to give it a go.  You have provided me with the inspiration.

Great job.

txfarmer's picture

See the url linked in this post, the detailed instruction on making the dough was posted there.

abbyslp's picture

Okay, first let me say that I have been lurking about this site for quite some time and have learned SOOO much from the many wonderful bakers that contribute, but this post pushed me to finally join in just so I could tell you how beautiful your work is.  I saw this first on Yeastspotting and was unsurpirsed to see who the contibutor was as I have admired many of your other posts.  You have inspired me, I think I will have to try my hand at some laminated breads soon... (woe to my waistline).

txfarmer's picture

Thank you so much for the kind words, and welcome to TFL!