Basic Swiss Roll 2 Versions For Savoury Or Sweet Recipes

BASIC SWISS ROLL ( 2 VERSIONS FOR SAVOURY OR SWEET)

Steps:

• line a 25cm x 30cm baking sheet and preheat oven to 200C.
• whisk the egg whites with a pinch of salt until stiff.
• whish the egga yolks with a pinch of salt and a pinch of sugar ( use 100g sugar for the sweet version).
• Fold in ( using a whisk) half of the egg whites into the yolk mixture.
• Then fold in the sifted flour ( add chopped parsely to the dry flour as well as the baking powder)in 3 batches, alternating with the remaining whisked egg whites.
• Bake for 10 minutes until springy to the touch and still pale in colour.
• Cool 5 minutes then place on a baking paper which has been dipped in water and squeezed dry.
• Placeanother baking paper on top and roll up ( with the paper still inside) until cool. Unroll, remove paper and fill with your favourite filling.
• Re-roll and refrigerate until chilled ( about 2 hours).
• Serve sliced .

BASIC ROLLS

Steps:

• Measure water into a warm bowl.
• Dissolve yeast into water.
• Add sugar, butter, egg, and salt.
• Add enough flour to make the dough easy to handle (not sticky).
• Knead the dough until it becomes smooth and elastic (about 10 minutes).
• Place in a greased bowl to rise until double in size (about 1 hour).
• Divide the dough into small balls and place in greased muffin cups (for clover-leaf rolls, place 3 balls in each muffin cup; for regular dinner rolls, place 2 balls in each muffin cup).
• Brush with butter, if desired.
• Let rise again until double in size, about another hour.
• Bake at 375 for 10 - 15 minutes.