Savory roll with seafood flavors: crab, smoked salmon, and shrimp

Make the Dough:

Mix yeast, sugar, and warm milk. Let sit until foamy (5–10 min).

In a bowl, mix flour and salt. Add the yeast mix, egg, and softened butter.

Knead for 7–10 minutes until smooth. Cover and rise until doubled (1 hour).

Prepare the Filling:

Mix all the seafood, cream cheese, herbs, lemon zest, and seasoning.

You want it to be creamy and spreadable, but not too runny — adjust mayo/cream cheese as needed.

Assemble the Rolls:

Punch down the dough and roll it out into a rectangle (about 10x14 inches).

Spread the filling evenly over the dough, leaving a small border.

Roll it up like a jelly roll (tightly but gently), then slice into 8–10 even pieces.

Place rolls cut-side up in a greased baking dish or spaced on a tray.

Second Rise:

Let the shaped rolls rise again for ~30 minutes.

Bake:

Preheat oven to 375°F (190°C).

Brush with egg wash, sprinkle with seeds or cheese/herbs.

Bake for 20–25 minutes until golden and puffed.

Serve:

Best warm or room temp.

Serve with lemon wedges, a dill-yogurt dip, or a touch of horseradish cream.

🔥 Variations & Add-ons:
Add sautéed onions or leeks to the filling.

Spice it up with a bit of Old Bay seasoning or cayenne.

Turn it into pull-apart rolls in a round dish for a party centerpiece.

Would you prefer it more like a brioche-style bun with filling inside (like a stuffed center), or a rolled-up swirl like cinnamon rolls but savory? I can tweak it for either style!