Both adults and children love homemade cakes. One of the simplest types of dough is biscuit.

We offer you several recipes for biscuit rolls. Cooking them is not at all difficult, even for an inexperienced housewife. Biscuit roll will be a great addition to a cup of tea or aromatic coffee. Or you can go on a visit with homemade cakes. We are sure that the hosts will certainly appreciate your gesture.

Sponge roll with condensed milk and nuts

To prepare a roll with condensed milk and nuts, you will need

for the test:

• 1 cup of sugar
• 1 cup flour
• 4 eggs

impregnation syrup:

• 4-5 tbsp boiled condensed milk
• 3-4 tablespoons nuts (walnuts, hazelnuts, etc.)
• powdered sugar

Recipe for making a roll with condensed milk and nuts

1. Separate the whites from the yolks. Whisk the yolks with sugar. Beat the whites until fluffy. Combine the yolks and whites carefully. Gradually add flour in a thin stream.
2. On a pre-prepared baking sheet (lined with baking paper), pour a thin layer onto the baking sheet, and spread it evenly over the entire sheet.
3. Bake the biscuit at 200-220 ° C until golden brown.
4. When the biscuit has cooled, remove the paper, soak the cakes with syrup. Brush it with boiled condensed milk, sprinkle with nuts, wrap in a roll. Sprinkle it with powdered sugar on top.
5. It is advisable to soak the biscuit with syrup no earlier than 7-8 hours after baking. Otherwise, it may get wet and fall apart.

Sponge roll with lemon cream

This roll is stunningly tender, with a spicy lemon note.

To prepare a biscuit roll with lemon cream, you will need

For the test:

• 4 eggs
• 1 yolk
• 3-4 tablespoons hot water
• vanilla sugar
• 125 grams of sugar
• 25 g starch
• 100 g flour
• a little baking soda on the tip of a knife

For the cream:

• 10 g powdered gelatin
• 400 g cream
• 100 ml lemon juice (squeeze from lemon, strain)
• 100 grams of powdered sugar
• zest of one lemon
• vanilla sugar

Recipe for making a biscuit roll with lemon cream

1. Heat the oven. Prepare the dough. To do this, beat the eggs and yolk with a mixer, gradually add hot water. Beat the mixture at maximum speed for one minute.
2. Then add sugar, vanilla sugar in portions. Beat for another 2-3 minutes. The mass should increase in volume.
3. Add sifted flour to the resulting mass, combining it with soda and starch, dividing the flour into 2 portions.
4. Whisk the dough from top to bottom. Place it in a baking paper lined dish and place in the oven. Bake for 10-15 minutes at 180 ° C.
5. In the meantime, prepare a damp tea towel. Its size should be larger than the shape itself.
6. Spread the towel on the table and sprinkle it with sugar. Remove the finished biscuit from the oven. Carefully peel off the paper from it. And use a towel to roll the dough into a roll. Leave it to cool in a towel.
7. Until then, make some lemon cream. For this
   Soak gelatin in cold water, following the instructions. Heat the lemon juice on the stove (do not boil!), Dissolve the gelatin in it and cool.
8. Whip the cream with the powder and lemon zest. Add cooled lemon juice to the cream and whisk again.
9. Unfold the cooled biscuit, spread it with the prepared cream and wrap it again. Transfer the finished roll to a flat dish and just chill it in the refrigerator before serving (at least 2 hours). Sprinkle with powdered sugar or decorate as you like. Bon Appetit!

with pink soufflé

Those with a sweet tooth will surely like it biscuit roll with pink soufflé. Strawberry soufflé goes well with tender dough.

To prepare a biscuit roll with a pink soufflé, you will need:

For biscuit

• 4 eggs
• 120 g sugar
• 2 tbsp warm water
• 75 g starch
• 75 g flour
• a pinch of salt

For soufflé:

• 3 squirrels
• vanilla sugar
• 150 g icing sugar
• 75 g condensed milk
• 50 g sl. oils
• 6 sheets of gelatin, flavored
• if desired, you can add fresh strawberries to the soufflé

Recipe for making a biscuit roll with pink soufflé

1. Separate the yolks from the proteins. Whisk the yolks with warm water. Add 2/3 sugar in small portions, beat until thick.
2. Whisk the whites separately. Add remaining salt and sugar and beat until frothy.
3. Insert 1/3 of the whipped whites into the yolks, mix gently. Add the rest of the mixture, stir again.
4. Combine flour with starch. Sift the flour into the egg mass through a sieve. Mix gently.
5. Preheat the oven to about 220 ° C.
6. Prepare a baking sheet. Pour the finished dough onto a baking sheet. Flatten. Bake the roll at 200 ° C for about 10 minutes.
7. Put the hot sponge cake on a towel. Sprinkle a little sugar on the towel first. Remove paper. And use a towel to roll the biscuit into a roll. Leave it to cool.
8. To prepare the soufflé, whisk the whites with vanilla and powdered sugar (1 minute). Put the mass in a water bath and, stirring constantly, slightly heat it.
9. Remove the dishes from the bath and beat the mixture with a mixer to form a stable foam. Whisk condensed milk and butter separately.
10. Enter the condensed milk with butter into the proteins. In this case, the mass will become more liquid.
11. Put the gelatin in cold water for 10 minutes.
12. Take out the sheets. Dissolve the gelatin in a water bath.
13. Then pour a few tablespoons of the cream into the gelatin, and then add the rest of the cream.
14. Put the cream in the refrigerator for 10 minutes, the mass should become jelly-like.
15. Unscrew the roll, put the towel aside. Put the soufflé filling on the roll and wrap it again. Leave the roll in the refrigerator for a couple of hours to freeze the cream.
16. This roll will appeal to those who love not wet, but slightly damp filling. Bon Appetit!

Sponge roll with sour cream cream

And, finally, we give a recipe for another wonderful biscuit roll with sour cream cream.

To prepare a biscuit roll you will need

For the test:

• 4-5 eggs (depending on size)
• 4 tablespoons cold water
• 160 g flour
• 160 g sugar
• 0.5 tsp baking powder

For cream

• 400 g sour cream
• 200 g granular cottage cheese
• sugar to taste
• 1 bag of vanilla
• 2 sachets of thickener for cream

For impregnation

• Any syrup

Biscuit roll recipe

1. Set the oven to heat (225 ° C). Prepare the dough. Separate the whites from the yolks. Beat the yolks with sugar, vanilla, whites with water (you should get a strong foam).
2. Add flour and baking powder to the yolks, beat. Combine the proteins with the yolk mass. Pour the dough onto a baking sheet lined with baking paper and flatten. Bake the dough for about 8 minutes. However, it should acquire only a slightly golden crust. Do not overexpose the dough in the oven!
3. Remove the paper, saturate the biscuit with syrup. Use a towel to roll it into a tight roll. Leave to cool.
4. Prepare the cream. To do this, beat the sour cream with vanilla, sugar and a thickener into a strong mass. Add cottage cheese. Lubricate the cooled roll with cream and wrap again. The tender roll is ready! Bon Appetit!
5. We hope you try our recipes and have a lot of fun making delicious baked goods as well as amazing taste. We are sure that your family and guests will be delighted with the biscuit rolls you have prepared, and soon there will be no trace of them!

Sometimes it happens that guests come extremely unexpectedly, but there are no treats in the house. It is just such simple and tasty recipes that come to the rescue of such situations.

We present you 6 delicious recipes for the fastest rolls for tea!

The tea party will go off with a bang, we promise you! 🙂

1. Roll with jam

Ingredients:

• 2 eggs
• 1 tbsp. Sahara
• 1 tbsp. yoghurt
• vanillin
• 1 tsp soda
• 1.5 tbsp. flour
• jam for lubrication.

Process: Turn on the oven, both shades, at 300 degrees, let it heat. Beat eggs with sugar and vanilla, add yogurt, stirring soda in it, then add flour. The dough turns out to be liquid, pouring. Cover the baking sheet with paper or greased tracing paper and pour the dough, tilting the baking sheet, distribute it over the entire baking sheet. Place the baking sheet in the oven, in the middle and bake for 7-8 minutes, until pink. Take it out and turn it over with the pink side on a damp cloth. Brush quickly with jam and roll up with a cloth. Let cool slightly. Remove the fabric, sprinkle the roll with powder.

2. Condensed milk roll

Ingredients:

• 1 can of condensed milk
• 1 egg
• 1 cup flour
• 0.5 tsp baking soda

Process: Mix all ingredients. Pour the dough onto a rectangular baking sheet lined with baking paper. Bake for 5-7 minutes in a preheated oven. Filling - any cream, jam, chocolate-nut spread.

3. Walnut-apple roll

Ingredients:

For the test:

• 4 eggs
• 4 tablespoons flour
• 4 tablespoons sugar
• 0.5 teaspoon baking powder

For filling:

• 4 apples
• 2 tablespoons of sugar
• vanillin
• 100 g of any nuts

Process: Grate the apples, add sugar, vanillin, crumbled nuts. Place on a baking sheet lined with baking paper and smooth.
Beat the whites with a pinch of salt until peaks.
Beat the yolks for 1-2 minutes, add sugar and beat for another 1-2 minutes. Gradually stir in the flour and baking powder. Then gently whipped egg whites.
Put the dough on a baking sheet on top of the apple-nut mass, flatten.
Bake for 15 minutes at 180 degrees.
Then gently turn the baking sheet with the finished biscuit onto a clean towel on the table, filling up. Quickly remove the baking paper and roll it up with a towel. Cool down.

4. Roll made of powdered milk

Ingredients:

• 5 tbsp Sahara
• 5 tbsp flour
• 5 tbsp milk powder
• 3 eggs
• 1/3 tsp soda (quench with vinegar)
• a pinch of salt

Process: Turn on the oven, the temperature is 220 degrees. Immediately place a greased baking sheet in it - it should be hot. Knead the biscuit dough. Beat eggs with sugar, gradually add sifted flour, milk powder, salt and quenched soda. Pour the dough onto a baking sheet and bake for exactly 5 minutes. Remove from the oven, immediately spread with any jam, jam or preserves and roll up the roll while it is hot. Allow to cool completely and sprinkle with icing sugar.

5. Roll for tea with jam

Ingredients:

• 55 g flour
• 55 g sugar
• a pinch of salt
• 2 tsp baking powder
• 2 eggs
• 5 tbsp. l. jam
• powdered sugar

Process: First you need to mix the first four ingredients, then add two eggs and beat everything thoroughly into a homogeneous mass. Prepare a baking sheet, put baking paper on it and brush it with sunflower oil or butter. Spread the dough evenly on it and bake in the oven preheated to 180 degrees. We bake for only 6 minutes, until the top of the crust acquires a golden crust. In parallel with baking the cake, we put a metal saucepan on the fire, into which we pour the jam and heat it slightly. By the way, there can be any jam, but strawberry jam is especially suitable. But this is a matter of taste for everyone. So, remove the jam from the fire and take the cake out of the oven. Remove the paper and grease one side with warm jam, wrap it in a roll and sprinkle generously with powdered sugar. Let it cool and you can brew tea!

6. Roll of cookies and curd mass

Ingredients:

• 3 packs of regular Jubilee type cookies (30 cookies),
• 1 pack of curd mass
• 2 glasses of milk
• 1 homemade chocolate or icing (faster with chocolate).

Process: Put the first layer of cookies on a clean plastic bag. Before that, we dip the cookies in hot milk.
One layer is 15 cookies.
Top with half the curd mass, then another layer of cookies and again curd. We take the package from both sides and turn the whole thing into a roll. The cookies will soften and should not break. But even if it breaks, it's okay, pour melted chocolate on top of the roll with the addition of a small amount of milk. Alternatively, you can decorate the roll with chocolate pieces. We put the roll in the refrigerator and eat after 3-4 hours.

Enjoy your tea! 🙂

Please come to our table! 6 recipes for the fastest rolls for tea updated: April 20, 2019 by the author: Evgeniya Sokolova

Both adults and children love homemade cakes. One of the simplest types of dough is biscuit.

We offer you several recipes for biscuit rolls. Cooking them is not at all difficult, even for an inexperienced housewife. Biscuit roll will be a great addition to a cup of tea or aromatic coffee. Or you can go on a visit with homemade cakes. We are sure that the hosts will certainly appreciate your gesture.

Sponge roll with condensed milk and nuts

To prepare a roll with condensed milk and nuts, you will need

for the test:

• 1 cup of sugar
• 1 cup flour
• 4 eggs

impregnation syrup:

• 4-5 tbsp boiled condensed milk
• 3-4 tablespoons nuts (walnuts, hazelnuts, etc.)
• powdered sugar

Recipe for making a roll with condensed milk and nuts

1. Separate the whites from the yolks. Whisk the yolks with sugar. Beat the whites until fluffy. Combine the yolks and whites carefully. Gradually add flour in a thin stream.
2. On a pre-prepared baking sheet (lined with baking paper), pour a thin layer onto the baking sheet, and spread it evenly over the entire sheet.
3. Bake the biscuit at 200-220 ° C until golden brown.
4. When the biscuit has cooled, remove the paper, soak the cakes with syrup. Brush it with boiled condensed milk, sprinkle with nuts, wrap in a roll. Sprinkle it with powdered sugar on top.
5. It is advisable to soak the biscuit with syrup no earlier than 7-8 hours after baking. Otherwise, it may get wet and fall apart.

Sponge roll with lemon cream

This roll is stunningly tender, with a spicy lemon note.

To prepare a biscuit roll with lemon cream, you will need

For the test:

• 4 eggs
• 1 yolk
• 3-4 tablespoons hot water
• vanilla sugar
• 125 grams of sugar
• 25 g starch
• 100 g flour
• a little baking soda on the tip of a knife

For the cream:

• 10 g powdered gelatin
• 400 g cream
• 100 ml lemon juice (squeeze from lemon, strain)
• 100 grams of powdered sugar
• zest of one lemon
• vanilla sugar

Recipe for making a biscuit roll with lemon cream

1. Heat the oven. Prepare the dough. To do this, beat the eggs and yolk with a mixer, gradually add hot water. Beat the mixture at maximum speed for one minute.
2. Then add sugar, vanilla sugar in portions. Beat for another 2-3 minutes. The mass should increase in volume.
3. Add sifted flour to the resulting mass, combining it with soda and starch, dividing the flour into 2 portions.
4. Whisk the dough from top to bottom. Place it in a baking paper lined dish and place in the oven. Bake for 10-15 minutes at 180 ° C.
5. In the meantime, prepare a damp tea towel. Its size should be larger than the shape itself.
6. Spread the towel on the table and sprinkle it with sugar. Remove the finished biscuit from the oven. Carefully peel off the paper from it. And use a towel to roll the dough into a roll. Leave it to cool in a towel.
7. Until then, make some lemon cream. For this
   Soak gelatin in cold water, following the instructions. Heat the lemon juice on the stove (do not boil!), Dissolve the gelatin in it and cool.
8. Whip the cream with the powder and lemon zest. Add cooled lemon juice to the cream and whisk again.
9. Unfold the cooled biscuit, spread it with the prepared cream and wrap it again. Transfer the finished roll to a flat dish and just chill it in the refrigerator before serving (at least 2 hours). Sprinkle with powdered sugar or decorate as you like. Bon Appetit!

Sponge roll with pink soufflé

Those with a sweet tooth will surely like the biscuit roll with pink soufflé. Strawberry soufflé goes well with tender dough.

To prepare a biscuit roll with a pink soufflé, you will need:

For biscuit

• 4 eggs
• 120 g sugar
• 2 tbsp warm water
• 75 g starch
• 75 g flour
• a pinch of salt

For soufflé:

• 3 squirrels
• vanilla sugar
• 150 g icing sugar
• 75 g condensed milk
• 50 g sl. oils
• 6 sheets of gelatin, flavored
• if desired, you can add fresh strawberries to the soufflé

Recipe for making a biscuit roll with pink soufflé

1. Separate the yolks from the proteins. Whisk the yolks with warm water. Add 2/3 sugar in small portions, beat until thick.
2. Whisk the whites separately. Add remaining salt and sugar and beat until frothy.
3. Insert 1/3 of the whipped whites into the yolks, mix gently. Add the rest of the mixture, stir again.
4. Combine flour with starch. Sift the flour into the egg mass through a sieve. Mix gently.
5. Preheat the oven to about 220 ° C.
6. Prepare a baking sheet. Pour the finished dough onto a baking sheet. Flatten. Bake the roll at 200 ° C for about 10 minutes.
7. Put the hot sponge cake on a towel. Sprinkle a little sugar on the towel first. Remove paper. And use a towel to roll the biscuit into a roll. Leave it to cool.
8. To prepare the soufflé, whisk the whites with vanilla and powdered sugar (1 minute). Put the mass in a water bath and, stirring constantly, slightly heat it.
9. Remove the dishes from the bath and beat the mixture with a mixer to form a stable foam. Whisk condensed milk and butter separately.
10. Enter the condensed milk with butter into the proteins. In this case, the mass will become more liquid.
11. Put the gelatin in cold water for 10 minutes.
12. Take out the sheets. Dissolve the gelatin in a water bath.
13. Then pour a few tablespoons of the cream into the gelatin, and then add the rest of the cream.
14. Put the cream in the refrigerator for 10 minutes, the mass should become jelly-like.
15. Unscrew the roll, put the towel aside. Put the soufflé filling on the roll and wrap it again. Leave the roll in the refrigerator for a couple of hours to freeze the cream.
16. This roll will appeal to those who love not wet, but slightly damp filling. Bon Appetit!

Sponge roll with sour cream cream

And, finally, we give a recipe for another wonderful biscuit roll with sour cream cream.

To prepare a biscuit roll you will need

For the test:

• 4-5 eggs (depending on size)
• 4 tablespoons cold water
• 160 g flour
• 160 g sugar
• 0.5 tsp baking powder

For cream

• 400 g sour cream
• 200 g granular cottage cheese
• sugar to taste
• 1 bag of vanilla
• 2 sachets of thickener for cream

For impregnation

• Any syrup

Biscuit roll recipe

1. Set the oven to heat (225 ° C). Prepare the dough. Separate the whites from the yolks. Beat the yolks with sugar, vanilla, whites with water (you should get a strong foam).
2. Add flour and baking powder to the yolks, beat. Combine the proteins with the yolk mass. Pour the dough onto a baking sheet lined with baking paper and flatten. Bake the dough for about 8 minutes. However, it should acquire only a slightly golden crust. Do not overexpose the dough in the oven!
3. Remove the paper, saturate the biscuit with syrup. Use a towel to roll it into a tight roll. Leave to cool.
4. Prepare the cream. To do this, beat the sour cream with vanilla, sugar and a thickener into a strong mass. Add cottage cheese. Lubricate the cooled roll with cream and wrap again. The tender roll is ready! Bon Appetit!
5. We hope you try our recipes and have a lot of fun making delicious baked goods as well as amazing taste. We are sure that your family and guests will be delighted with the biscuit rolls you have prepared, and soon there will be no trace of them!

All kinds of rolls with various savory and sweet fillings are popular all over the world. A slice of roll with milk, coffee or tea will serve as a good breakfast, lunch or dinner. And, of course, the roll will be an excellent dessert on the festive table. We already know what fillings can be used to bake a roll. We looked at many of them when we baked pies and pies.

But, of course, raisins are the most popular addition to fillings. What you will use depends only on your desire and skill. Which one you cook - on the basis of the ready-made, or you will come up with something of your own extraordinary - too. The main condition is not to be afraid of experiments. After all, all great discoveries began with them. Cooking is no exception! And we will look at some recipes for rolls that are prepared in different countries.

Roll with boiled condensed milk and walnuts
Beat 2 eggs with 5 tablespoons of sugar, add 5 tablespoons of milk powder, 5 tablespoons of refined sunflower oil (odorless), a pinch of baking soda and 5 tablespoons of flour. Put the dough on a baking sheet on a greased sheet and bake over medium heat for 5-7 minutes. Boil condensed milk in advance (or buy ready-made), finely crush 100 grams of walnuts. Put condensed milk and nuts on a still hot layer and immediately roll into a roll. Allow to cool. You can sprinkle with icing sugar.
Instead of condensed milk, you can use fruit jams and purees.

Roll with walnuts and honey
The test requires 2 cups flour, ½ cup sugar, 50-100 g butter or margarine, 1 egg, 4 tbsp. tablespoons of thick sour cream, ¼ tsp of salt, ¼ tsp of soda.
For filling: 1 cup walnuts, ½ cup sugar, 2 tbsp. tablespoons of honey, 1/8 teaspoon of cinnamon, 1 egg for lubrication.
Prepare a sweet dough with sour cream and soda. Roll out the finished dough into a layer 20x25 cm in size. Grease one edge of the layer with an egg (this edge of the layer should be slightly thicker than the other), and grease the thinner edge, sprinkle with grated nuts and sugar.
From a thin edge, start rolling the layer into a roll, then put it on a greased baking sheet, grease with an egg. To release steam and so that the roll does not burst, pierce it with a stick in 5-6 places.
Bake the roll in the oven at 180-200 degrees.

Jam rolls
Required 320 g flour, 250 g milk, 20 g yeast, 125 g margarine, 2 tbsp. tablespoons of sugar, 2 eggs, 1/2 teaspoon of salt, 150 g of jam, icing sugar.
Dissolve yeast in warm milk, add beaten eggs (leave a little for lubrication), sugar, salt and margarine softened to the consistency of sour cream. Mix well and add flour. Knead hard dough. Place it in a warm place to ferment, covered with a towel.
Cut the finished dough into pieces, roll into bundles and cut into small pieces, from which form cakes.
Grease the cakes with jam, roll into rolls, place on a greased baking sheet and let rise in a warm place.
Brush the rolls with an egg and bake for 10-12 minutes at 230 degrees.
Sprinkle with powdered sugar before serving.

Roll "Inspiration"
Required 5-6 eggs, 1 cup sugar, 1/2 cup flour, 150-200 g softened butter, 3-4 tbsp. tablespoons of cranberry puree.
Separate the raw proteins from the yolks and put in. Rub the yolks with sugar until they are white. Mix the resulting mass with flour, and then carefully add the whites whipped into a thick foam. Mix everything so that the mass settles. Pour the finished dough onto a baking sheet and place in a preheated oven. We bake for 20-25 minutes, avoiding drying out.
Now we are preparing the cream. Rub the cranberries through a colander or sieve and mix the resulting puree with sugar to taste. Beat the softened butter with sugar and, gradually adding cranberry puree to it, continue beating until fluffy.
Spread the cream with a thin layer on the cooled biscuit, roll it tightly and put it in the refrigerator.
The finished roll can be sprinkled with powdered sugar.

Festive roll
In this roll, the "highlight" is the filling, and the dough can be made according to any recipe for rolls.
For the filling you will need: 5-6 apples or apple jam, jam, 3 eggs, 1-2 tbsp. tablespoons of cocoa, 1 glass of nuts, 1 incomplete glass of granulated sugar.
Separate the yolks from the whites, beat together with sugar and add chopped apples or jam, finely chopped toasted nuts. Knead well.
Separately beat the whites into a cool foam and carefully pour them into the apple-nut mass, mix. Put the filling on the dough, wrap it in a roll or cover it with a "grid" of dough.
Grease the top of the product with one beaten egg and bake in a non-hot oven until golden brown.

Strudel in Hebrew
For the test, take 50 g flour, 20 g milk, 10 g sugar, 10 g butter, 1-2 eggs, 1 g soda, 0.1 g vanilla powder.
For filling: 10 g jam, 25 g dried fruit, 5 g sugar, 0.1 g cinnamon.
Sift the flour through a sieve, make a depression in it, into which pour eggs, put butter, powdered sugar, vanilla powder and soda. Knead a tough dough. Roll it out 0.3 cm thick, grease the surface of the dough with an even layer of jam and cover with soaked dried fruits. Wrap in a roll and put in a warm place for lifting. Then brush with an egg, sprinkle with a mixture of sugar and cinnamon and bake in the oven.
Such is the recipe. It is clear that you cannot treat a large company with such a strudel, so boldly increase the proportions - and get down to business!

The Jews have a strudel, the Slovaks and Czechs have a strudel, and all this is nothing more than a roll.

Cherry strudel
The test requires 200 g flour, 65 g butter, 15 ml vegetable oil, salt.
For filling: 1 kg cherries, 75 g sugar, 60 g bread crumbs, 25 g each vanillin, cinnamon, powdered sugar.
Knead the dough from flour, oil, water and salt, cover with a napkin and leave for 30 minutes. Roll out into a thin layer, leave for a while to dry, then sprinkle with vegetable oil. For the filling, mix pitted cherries with sugar, breadcrumbs, add vanillin and cinnamon. Place on dough and roll into a roll. Place on a baking sheet, lightly grease with vegetable oil and bake in a moderately heated oven.
Sprinkle the cooled roll with icing sugar.

Bratislava roll
For the test, take 500 g flour, 10 g yeast, 20 g sugar, salt, 300 g sour cream, 200 g lard or 250 g butter, 2 yolks and 1 protein.
For the nut filling you will need 150 g ground walnut kernels, 200 g caramel sugar, 80 g bread crumbs, 50 g raisins, cinnamon, lemon juice, grated lemon zest.
For the poppy filling, take the same products as for nut products, only we replace the nut with poppy seeds, and take 50 g more sugar.
Prepare a dough from 50 g of flour, yeast and a pinch of salt and set it for fermentation. Stir the remaining flour, salt, sugar and grind with fat. Add dough, sour cream and knead the dough of medium consistency. Put the finished dough in a cold place for 30 minutes, then divide it into 2 pieces. Roll each piece into a layer 0.5 cm thick. Cover one layer with a nut filling, put the second layer on top and cover it with poppy filling.
Roll the layers prepared in this way into a weak roll, place it on a greased and floured baking sheet and put it in a cold place for a while. Then bake at moderate temperature.
To prepare the filling, stir 150 g of walnut kernels in caramel sugar syrup, add bread crumbs, raisins, cinnamon (to taste), lemon juice, grated lemon zest. We will make the poppy filling in the same way, replacing the nuts with poppy seeds.

Rolls are one of the main culinary products of the festive tables of different nations, and rolls with cinnamon or raisins are loved by many.

Cinnamon roll
For the test, take 2 cups flour, 3-4 tbsp. tablespoons of sugar, 2-4 tbsp. spoons of butter or margarine, 1-4 eggs, 10 g of yeast, ¼ glass of milk or water.
For the filling you will need ½ teaspoon ground cinnamon, ½ cup chopped almonds for sprinkling, 3 tbsp. tablespoons of melted butter, ½ cup sugar, 1 egg for lubrication.
Let's prepare a rich sponge dough. Roll it into a layer 5 mm thick and 40 cm wide. Lubricate the surface of the layer with melted, but not hot, butter and sprinkle with sugar mixed with cinnamon. Roll up the layer with a roll and put on a baking sheet with the seam down. Let the roll come up a little, grease it with an egg and prick it in several places with a wooden stick. Sprinkle with almonds and bake at 200-220 degrees.

Raisin roll
For the test, take the same ingredients as in the previous recipe.
For filling: 2 cups raisins, 100 g butter, ½ cup sugar, 1 egg for lubrication, 1 tbsp. a spoonful of powdered sugar for sprinkling.
Let's prepare a rich sponge dough, roll it out 4-5 mm thick and 40 cm wide. Lubricate the surface of the layer with an egg, evenly sprinkle with raisins, and sugar on top. Roll up the layer with a roll and put it on a greased baking sheet with the seam down, press it a little. Let the roll stand for 30-40 minutes, grease its surface with oil and make punctures in several places with a wooden stick. We bake for 25-30 minutes at a temperature of 200-220 degrees.
After baking, lightly grease the roll with butter and sprinkle with powdered sugar.

Turkish roll
The test requires 500 g flour, ½ teaspoon salt, 1.4 liters of warm water, 8 drops of vinegar, 1 egg, 1 tbsp. a spoonful of vegetable oil.
For filling: ½ l milk, 60 g maize starch, 550 g sugar, 250 g nuts, 1 yolk, 1 tbsp. a spoonful of vegetable oil, 1 bag of vanilla sugar, 2 lemons, 200 g of butter.
Make a depression in the sifted flour, pour an egg mixed with warm water, vinegar, salt and vegetable oil into it, and gently knead the dough. Knead the dough on the board until it begins to lag behind it and bubbles appear on the dough. After that, sprinkle the dough with flour and place in a warm place, covered with an overturned container. After 30 minutes, cut the dough on a napkin into several pieces and prepare thin layers of them.
Prepare a pudding from milk, corn starch, 100 g of sugar, cool it, then add grated nuts, yolk and juice of 1 lemon to it. Grease each leaf separately with melted butter and put them one on top of the other. Put the filling on top. Roll into a roll, as tighter as possible. Using a sharp knife, cut the roll into portions about 3 cm wide and place these pieces on a well-oiled baking sheet.
Bake in the oven at medium temperature for 20 minutes. While the roll is baking, prepare syrup from the remaining sugar and 1 glass of water by adding 1 packet of vanilla sugar and lemon sliced ​​into wedges. Pour the syrup over the still not cooled pieces of the roll.
Then fold them nicely and serve.

Chocolate roll
The test requires 1 cup flour, ¾ cup sugar, ½ teaspoon cocoa powder, 7 eggs.
For the cream: 300 g butter, 1 ¼ cup milk, 3 tbsp. tablespoons of sugar, 2 tbsp. tablespoons of starch, ½ teaspoon of cocoa powder, 30 g of rum, 100 g.
Prepare unheated biscuit dough by adding cocoa powder to it.
For the cream, dissolve the starch in ¼ glass of milk. Boil the rest of the milk with sugar and cook with starch. Cool the brew to 20-25 degrees, add butter and rum and, while cooling, beat the cream with a spatula until fluffy.
Cover the biscuit cake with a layer of cream and roll into a roll. Glaze the surface of the roll with loose chocolate, make wavy lines on the surface with a pastry comb. After 24 hours of cooling in the refrigerator, cut the roll into portions.

Biscuit roll, simple and quick to prepare, helps out well when you really want something sweet and you are too lazy to go to the store. There are a great many recipes for such a dessert. In this article, we will present two of the most popular and methods.

Making a biscuit roll simple and quick

Surely every housewife knows how the Charlotte cake is made. The principle of kneading the base for a homemade roll is the same. For it we need the following ingredients:

• large eggs - 4 pcs.;
• apple or pear jam - a full glass (for the filling);
• white sugar - 250 g;
• light sifted flour - 250 g;
• powdered sugar - to decorate the dessert;
• semolina - 2 large spoons.

Making biscuit dough

To prepare a biscuit roll (simple and quick), you should start with kneading the base. The eggs must be divided into whites and yolks. Add white sugar to the last ingredient and grind it white. The whites must be cooled and whipped into a firm foam. Having combined both masses, they should be mixed, add sifted flour to them. It is recommended to beat the resulting dough until it becomes smooth and fluffy.

Laying out the basics

Before preparing the biscuit roll, the base should be laid out correctly on the sheet. It is required to grease it with oil without aroma, and also sprinkle with semolina. At the end, all the dough must be poured onto a baking sheet so that it is evenly distributed over the entire surface of the sheet.

Heat treatment

How long should a sponge roll be baked simple and quick? It is recommended to place the filled sheet only in an oven preheated to 205 degrees. The base preparation time is 15-17 minutes. In this case, the dough should rise well, become ruddy, soft and fluffy.

We form the product

Homemade biscuit roll will turn out beautiful and tasty only if all actions aimed at its formation are carried out very quickly. Indeed, after baking the base, it cools down and breaks very quickly.

Thus, after removing the biscuit from the oven, it should be immediately greased with thick apple or pear jam, and then immediately rolled into a tight roll.

Serving for tea

Now you know how to prepare a biscuit roll with jam. After it is formed, it must be laid out on a flat and oblong plate. After slightly cooling the product, it should be sprinkled with powder and served. Before that, it is recommended to cut the dessert into 1.7 centimeters thick slices. It is advisable to present biscuits to the table with a cup of warm black tea.

Cooking homemade roll with condensed milk

If you follow all the rules of the recipe, you should get a very tasty, tender and soft roll. If you decide to make such a dessert not for a simple family tea party, but for a festive table, then we recommend using another method of preparation. With it, the homemade delicacy will turn out to be even more high-calorie, tender and tasty.

So, let's look at how a festive biscuit roll is made step by step. For him we need:

• large eggs - 4 pcs.;
• boiled condensed milk - a full jar (1/2 in the dough and 1/2 in the filling);
• white sugar - 180 g;
• light sifted flour - 290 g;
• soda quenched with table vinegar - dessert spoon;
• oil without aroma - 10 ml (to lubricate the bowl);
• butter fat - 100 g;
• fresh sour cream - 150 g;
• powder - for decorating a dessert;
• semolina - 2 large spoons.

Knead the dough

To knead the biscuit dough, it is necessary to divide the eggs into whites and yolks. Add white sugar, fresh sour cream and ½ can of condensed milk to the yolks. Stir the ingredients until you have a smooth, sweet mass.

As for the yolks, they must be beaten with a mixer until persistent peaks. Subsequently, both masses should be combined, add slaked soda and light flour to them. At the end, you should get a homogeneous and aromatic biscuit dough.

Laying the dough on a sheet and baking it

How to make a biscuit roll? After kneading the base, grease the baking sheet with oil and sprinkle it with semolina. Pour all the prepared dough onto the sheet and carefully distribute it so that its thickness is the same everywhere. In this form, the semi-finished product should be sent to the oven. It is advisable to bake the biscuit dough at a temperature of 205 degrees for ¼ hour.

Making butter cream

To prepare a festive roll, you should not use ordinary fruit jam as a filling, but a real cream for a homemade dessert. To make it, you need to beat the soft cooking fat using a mixer, and then add the rest of the condensed milk to it. As a result of this, you should get a very fluffy, high-calorie and delicious cream.

The process of forming a biscuit roll

After the dough is baked, it must be removed and slightly pry with a spatula so that it comes off well from the sheet. Having lubricated the surface of the product with a previously prepared cream, it should be immediately wrapped in a tight roll. To prevent it from opening, it must be placed on a flat surface with the cut part down.

When the roll cools down a little, it is recommended to sprinkle it with powder, cover with foil and put it in the refrigerator. In this form, the dessert should be kept for a whole hour. During this time, the biscuit will absorb some of the butter cream, become even more tender and soft.

How to serve?

Having sustained the biscuit roll in the refrigerator, it must be removed and placed on the cake dish. Having cut the dessert into slices 1.7-2 centimeters thick, it should be served to guests along with a cup of black tea. The taste of such a delicacy is in no way inferior to homemade cake. At the same time, it is made much faster and easier.

How can you decorate a roll?

The biscuit roll can be decorated in different ways in 5 minutes. Above, we presented the easiest and fastest way (dusting with powdered sugar). But if you want to surprise your guests and get a more beautiful dessert, then you need to use other methods for this. For example, some housewives pour over the finished roll or draw an unusual mesh on it. To do this, melt a dark or white tile of a shop delicacy over low heat with the addition of a couple of large spoons of milk and 5 g of butter.

In addition, such a dessert can be covered with sour cream or protein cream. It is also good to decorate the biscuit roll with pieces of fruit (bananas, apples, tangerine, orange, kiwi, grapes) or fresh berries (strawberries, strawberries, lingonberries, blueberries, raspberries, blackberries, etc.).