Deli Roll has become a very popular staple at the Shabbat meal table. It’s incredibly delicious and easy to make. Preparing deli roll uses the same method as rolling up a jellyroll, but this hardy dish is filled with deli meat and savory sauces instead of sweet jam. I use my recipe for gluten free danish dough instead of puff pastry to make deli roll. If you are a vegetarian, you can replace the meat with vegetarian cold cuts like “Smart Deli” brand bologna or turkey instead. If you want to make this recipe dairy free, replace the butter in my danish dough recipe with margarine and the milk with a thick dairy free milk like soymilk or non-dairy creamer. If you’ve never made danish dough before, I recommend you watch a video on YouTube for how to fold danish dough. If you don’t want to use the entire danish dough at one time, cut off what you want to use and freeze the rest of your folded dough for up to 6 months.
1 cup (2 bars) softened butter or margarine
1/3 cup Blends by Orly Manhattan Blend
In the bowl of a stand mixer with the paddle attachment, blend butter and Manhattan Blend together well. Using a pallet knife for spreading, spread out onto a sheet of parchment or wax paper approximately 12″ x 6″ rectangular shape, trying to keep the thickness as even as possible. If the butter gets stuck to your knife, dip your pallet knife in hot water to make mixture easier to spread. Cover rectangular butter sheet with another sheet of wax paper and refrigerate for 30 minutes, until the sheet is completely firm.
2 1/2 cups of Blends by Orly Manhattan Blend
2 pks (14 grams) active dry yeast
1-1/4 cups whole milk, lukewarm
1/4 cup sugar
1 tsp salt
In a large mixer bowl, whisk together the Manhattan Blend and the yeast. Mix together lukewarm milk, sugar and salt. Add to dry mixture in bowl along with the egg. Using the paddle attachment, mix all ingredients on low speed until combined and then mix on high speed for 3 minutes. Lightly flour your work surface with Manhattan Blend or white rice flour and shape the dough into a ball. Cover with plastic wrap, and stick in the fridge for 20 minutes to firm up dough and make it easier to roll out.
Take the dough out of the refrigerator to begin the “rolling and folding” process. Flour a work surface with Manhattan Blend. The dough will be sticky, so make sure you have flour nearby as you roll and fold. Using the palm of your hands, gently flatten the dough into a small square. On your floured work surface, use a non-stick rolling pin to roll dough to about a 14″ square. Place the chilled butter sheet on one half of the dough and fold the other side over it. Press the edges of the dough to seal the butter inside.
Turn your dough 90 degrees, sprinkle the top of the dough with more flour and roll out to about a 20″×12″ rectangle. You may have to continue to lightly flour the counter as you are rolling. Fold the dough into thirds as if it were a business letter. Turn 90 degrees and roll again to about 20″×12″. Then, fold again into a business letter. You’ll repeat rolling and folding 1 more time for a total of 3 times. (If the dough gets too soft or too much butter oozes out between turns, cover and refrigerate for 10-15 minutes between rolling).
Wrap dough in plastic and refrigerate for 30 minutes or up to 24 hours or freeze for up to 6 months.