Whenever I make any kind of rolled bread, where you roll up ingredients on a sheet of yeast dough, the finished product falls apart because the "swirls" separate. I've tried brushing the dough with butter, oil, milk and with nothing at all, but the same thing happens each time - despite my efforts to roll the dough as tightly as possible. Can you help?
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Hi there, fellow home and pro baker and fan of great recipes….