Henry's Jam Ribbon Sweet Roll

Ingredients

Sweet Dough

Soft, lightly sweet yeast dough

• 200g (3/4 cup + 1 tbsp + 1 tsp) whole milk, lukewarm
• 200g (3/4 cup + 1 tbsp + 1 tsp) water, lukewarm
• 38g (3 tbsp) granulated sugar
• 7g (2 1/4 tsp) instant yeast — One standard U.S. packet
• 540g (4 1/2 cups) unbleached all-purpose flour — Spoon and level if measuring by volume
• 9g (1 1/2 tsp) fine sea salt — Corrected from the source's likely mistranslated 1 1/2 tablespoons

Filling

Use a thick jam or preserves rather than a loose fruit sauce

• 240g (3/4 cup) thick raspberry, cherry, or strawberry jam — About 20g or 1 tbsp per roll

Egg Wash

• 18g (1 large yolk) large egg yolk
• 5g (1 tsp) whole milk — To loosen the yolk for brushing

Pro tip: Keep the dough soft and slightly tacky. Extra flour makes the ribbons harder to roll and gives you a drier finished pastry.

Equipment

• Digital kitchen scale
• Large mixing bowl
• Stand mixer with dough hook (optional)
• Bench scraper
• Rolling pin
• Pizza wheel or pastry wheel
• Food-safe wooden dowel or thick chopstick
• 2 half-sheet pans
• Parchment paper
• Pastry brush
• Instant-read thermometer
• Wire cooling rack

Method

Mix the Dough

Build a smooth, soft dough with enough strength to hold the ribbon shaping.

1. Combine the liquids. Mix the lukewarm milk, water, sugar, and instant yeast. The liquids should feel warm, not hot, about 85-90°F (29-32°C).
2. Add flour and salt. Add the flour and salt. Mix until no dry flour remains and a shaggy dough forms.
3. Knead. Knead 6-8 minutes in a mixer on low to medium-low speed, or 8-10 minutes by hand. Stop when the dough is smooth, elastic, and slightly tacky. It should pull from the bowl but still feel soft.

Tip: Don't chase a dry dough. Soft dough is what lets these ribbons bend cleanly around the dowel.

First Rise

Let the dough become visibly puffy before dividing.

1. Rise until puffy. Cover and let rise at about 78-80°F (26-27°C) for 20-40 minutes, until the dough is roughly 50-75% larger and feels aerated. Don't wait for a clock if the dough is already there.

Wait: PT30M

Tip: This is intentionally a short rise. The remaining fermentation happens while you divide and shape the 12 rolls.

Divide and Rest

Portion the dough evenly and relax it before rolling.

1. Divide into 12 pieces. Turn out the dough and divide into 12 equal pieces, about 84g each. Round each piece lightly.
2. Bench rest. Cover the dough balls and let them rest 10 minutes. This relaxes the gluten so they roll without springing back.

Fill and Cut

Add a thin layer of jam, fold, and cut the connected ribbons.

1. Roll one piece. Roll one dough ball into a 5 1/2 to 6 inch (14-15 cm) circle.
2. Add the jam. Spread about 20g per roll (1 tbsp) thick jam over one half of the circle, leaving a 1/2 inch (1.25 cm) clean border.
3. Fold. Fold the unfilled half over the jam to make a semicircle. Press lightly so the layers stay aligned, but don't squeeze the jam toward the edge.
4. Cut the ribbons. With a pizza wheel, cut 7-8 parallel ribbons from the rounded edge toward the folded edge, stopping about 1/2 inch (1.25 cm) before the fold so the ribbons remain connected along one side.

Tip: Thick preserves behave better than loose jelly. Too much filling makes the ribbons slide and leak.

Wrap the Ribbons

Use the photo progression as you wrap each connected ribbon around the dowel.

1. Position the dowel. Lay a clean food-safe wooden dowel across the cut ribbons, perpendicular to them and about 1 inch (2.5 cm) from their free ends.
2. Wrap one ribbon at a time. Starting at one end, lift a ribbon, bring it up and over the dowel, then around underneath. Continue with the next ribbon, overlapping the wraps slightly so the dough builds into a compact cocoon shape.
3. Remove the dowel. When all ribbons are wrapped, gently slide the dowel out. Tuck the final tail underneath and place the roll seam-side down on a parchment-lined sheet pan.
4. Repeat. Shape the remaining 11 pieces. Space the rolls about 2 1/2 inches (6 cm) apart.

Tip: The first one teaches your hands what the pictures can't. Keep the ribbons relaxed, not stretched tight.

Egg Wash and Bake

Finish the shaped rolls with egg wash and bake without a full second proof.

1. Preheat. Heat the oven to 355°F (180°C) while you finish shaping.
2. Brush. Whisk the egg yolk with 1 tsp milk and brush a thin coat over the exposed dough.
3. Bake without a full second proof. Bake as soon as the batch is shaped and washed. The rolls have already been fermenting while you work. Bake 22-26 minutes, rotating the pan once, until glossy and deeply golden.
4. Check doneness. The center should register about 190-195°F (88-91°C). Transfer to a wire rack and cool at least 15 minutes before serving.

Tip: If the egg wash is browning too fast, loosely tent with foil for the final 5 minutes.

Ribbon-Wrapped Dowel Shape

Fold a jam-filled circle into a semicircle, cut ribbons, then wrap the ribbons around a removable dowel.

Dowel-Wrapped Ribbon Roll (recommended)

1. Roll. Roll each 84g dough piece to a 5 1/2 to 6 inch circle.
2. Fill. Spread 20g jam over half, leaving a clean border.
3. Fold. Fold the clean half over the jam.
4. Cut. Cut 7-8 ribbons, leaving them connected along the fold.
5. Wrap. Wrap each ribbon over and around the dowel, overlapping slightly.
6. Release. Slide out the dowel and tuck the final tail underneath.

Proof test: No full second proof is needed. Bake once all 12 are shaped, puffy, and relaxed.

Bake the Jam Ribbon Rolls

Bake until the egg-washed ribbons are glossy and deep golden.

Oven: 180°C / 355°F. Internal temperature when done: 88-91°C / 190-195°F.

Bake time: PT24M

Sheet Pan (recommended)

Bake on parchment-lined sheet pans.

Equipment: Half-sheet pan and parchment paper

1. Preheat. Preheat oven to 355°F (180°C).
2. Bake. Bake 22-26 minutes, rotating once.
3. Check. Look for a deep golden surface and 190-195°F (88-91°C) internal temperature.
4. Cool. Cool on a rack at least 15 minutes.

Note: The dark glossy finish comes from the yolk wash, so watch color during the final minutes.

Storage

• Room temperature: Best the day they're baked. Store airtight at room temperature up to 2 days.
• Refrigerated: Not recommended for jam-filled rolls because refrigeration firms the crumb and speeds perceived staling.
• Frozen: Freeze fully cooled rolls airtight for up to 2 months.
• Refresh: Refresh at 300°F (150°C) for 5-7 minutes. Thaw frozen rolls first for the most even reheating.

Refresh at 300°F (150°C) for 5-7 minutes. Thaw frozen rolls first for the most even reheating.

Frequently Asked Questions

Why did my jam leak out?

The filling was probably too loose, too heavy, or spread too close to the edge. Use thick preserves, keep it to about 20g per roll, and leave a clean 1/2 inch border.

Do these need a second rise after shaping?

Not a full one. The original method goes straight to the oven, and the first rolls continue fermenting while the rest are shaped. Once all 12 are puffy and relaxed, brush and bake.

Can I use bread flour?

Yes. Use the same weight. The finished rolls will be slightly chewier and the dough may feel a little firmer.

What other fillings work?

Chocolate spread, thick tahini filling, poppy seed paste, or another thick spread can work. Keep the filling quantity close to 15-20g per roll so the ribbons stay clean.

Nutrition

Per serving (1 roll): 245 calories, 51g carbohydrates, 5g protein, 2g fat, 2g fiber, 310mg sodium. Makes 12 servings.