Ocean-roll Recipe

Activate yeast and mix wet ingredients

Warm the milk to about 95–100°F (35–38°C). In a small bowl, combine warm water and active dry yeast with 1 tablespoon of the granulated sugar. Let sit 5–8 minutes until foamy. In the bowl of a stand mixer, whisk together warm milk, eggs, and the remaining sugar.

Mix dough

Attach paddle or dough hook. Add flour and salt to the mixer bowl. With mixer on low, add the milk/egg mixture and the yeast mixture. Add the 3 tablespoons room-temperature butter in small pieces. Mix until the dough comes together (about 3–4 minutes). The dough should be slightly tacky but not sticky. If very sticky, add up to 1–2 tablespoons more flour.

First rest

Turn dough onto lightly floured surface, shape into a flat rectangle, wrap in plastic, and chill for 30 minutes to relax gluten and make lamination easier.

Prepare butter block for laminating

While dough chills, place 1 cup (about 225 g) cold unsalted butter between two sheets of parchment. Using a rolling pin, bash and roll the butter into a 7x8 inch (18x20 cm) rectangle about 1/4-inch (6 mm) thick. Keep chilled but pliable — it should be cool, not rock-hard.

Laminate — envelope turn

Roll chilled dough on lightly floured surface to approximately 10x14 inches (25x35 cm). Center the butter block on the lower half of the dough and fold the top half over to fully encase the butter, sealing edges. Roll the dough gently to 10x16 inches, then perform a letter fold (fold one third over the center, then fold the other third over, like a business envelope). This is one turn. Wrap and chill 30 minutes. Repeat two more turns (for a total of 3 turns), chilling 30 minutes between each. Keep dough cold but pliable; if butter breaks through, chill longer until firm but not frozen.

Final chill

After the last turn, wrap the dough and chill at least 1 hour or overnight. Dough should be firm but pliable for rolling and shaping.

Make the flavored sugar

In a small bowl, combine 1 cup granulated sugar with 2 teaspoons freshly ground green cardamom seeds and 1 teaspoon vanilla bean seeds or paste. Add 1 tablespoon finely grated lemon zest if using. Stir thoroughly to distribute the spices evenly. Set aside.

Soften butter for spreading

Leave 4 tablespoons unsalted butter at room temperature until easily spreadable (or microwave for 5–7 seconds if needed).

Roll and shape

On a lightly floured surface, roll chilled dough into a rectangle roughly 12x18 inches (30x45 cm) and about 1/8–1/4 inch (3–6 mm) thick. Using an offset spatula, evenly brush the entire surface with the softened butter (4 tbsp). Evenly sprinkle the cardamom-vanilla sugar mixture over the buttered dough, pressing lightly with the back of a spoon or your hands so the sugar adheres.

Form the 'Ocean-Roll' log

Starting from the long edge nearest you, roll the dough tightly into a log (jelly-roll style) to create tight concentric layers. Pinch the seam to seal. Trim ends to even them. If making traditional swirl rolls, cut the log into 12 equal pieces (about 1–1.25 inches thick). For larger rolls, cut into 9 pieces. Place rolls, cut sides up, on a parchment-lined baking sheet or in an 11x7 inch pan, spacing about 1–1.5 inches apart.

Proof

Cover the rolls loosely with plastic wrap or a clean towel and proof in a warm, draft-free spot until puffy and nearly doubled, about 60–90 minutes depending on room temperature. They should spring back slowly when lightly pressed.

Egg wash and sprinkle

Preheat oven to 375°F (190°C). Gently brush each roll with the beaten egg wash (1 egg + 1 tbsp water). If desired, sprinkle with coarse sugar for sparkle.

Bake

Bake on the center rack for 18–22 minutes until deep golden brown and the interior registers about 195°F (90°C) when tested with an instant-read thermometer. Rotate the pan halfway through baking for even color.

Cool

Remove from oven and transfer rolls to a wire rack after 5 minutes to avoid soggy bottoms. Cool at least 20 minutes before serving so layers set and filling stabilizes.