Bolo de Rolo: How to make an original sweet and what is the difference from Rocambole

Bolo de Rolo: How to make an original sweet and what is the difference from Rocambole

Born in Recife, the businesswoman lives in Sao Paulo and created Bolo de Rolo Vovo earlier this year. The recipe, she says, comes from the family.

It all started because of Dona Severina, my grandmother. A northeastern woman who made the best food and the best bolo de roll. In 2019, after she passed away, she missed the best vacation days in Recife, which were full of cousins ​​and the desire to eat the real roll she baked.

What had been a hobby became a profession earlier this year when Carla Mana was fired from the company where she worked as head of marketing.

“I decided to invest in my dream, which was to spread the roll, which is the intangible heritage of my Pernambuco, on several tables. I say I’m not selling bolo de rolo, I miss the perfect trip to the northeast on my honeymoon or nostalgia for my homeland,” he says.

A few months later, the profile of Bolo de Rolo da Vovo blew up Instagram – he has almost 18 thousand subscribers – and even conquered the singer. MS Lomawho is from Pernambuco and has already tasted the sweet prepared by Carla Manu.

Don’t confuse roll with rocambole

Is it a roll or roll? The appearance may be similar, but the cooking method and taste are completely different.

“The traditional roll recipe only requires five ingredients (see below for how to make it). And rocambole takes milk and chemical yeast, which are not in the roll. You only need one cake pan to make a swiss roll, at least five molds are required to make a Swiss roll. The roll process, rolling each layer, makes it more tender, ”explains the businesswoman.

roll recipe

Learn how to make the perfect Carla Manu Grandma’s Roll recipe!


  • 200 grams of butter
  • 200 grams of wheat flour
  • 200 grams of sugar
  • 5 eggs
  • 200 grams of melted guava.

To melt guava paste, simply place the diced guava paste in a saucepan over low heat with 50 ml of water and beat until it turns into a creamy guava paste.

Preparation mode

Add sugar and butter to the mixer. Whisk until blended. Then lay eggs 1 by 1 to mix them with butter and sugar. After everything is mixed, add wheat flour and beat gently.

Leave the dough and move on to the baking sheets. Take a rectangular baking dish, grease it with butter and wheat flour.

Put enough dough to cover the baking sheet, leaving a thin layer.

Carla’s tip: don’t leave any of the pieces with holes or no dough, otherwise it will overcook and turn into cookies.

Take it to the oven, which should already be preheated, at the maximum power of your oven. Let the dough bake for about 4 minutes.

Remove from oven while still hot, spread a thin layer of creamy guava paste and roll up. Do this 5 more times and you’ll have a roll to call your own!

Now just cut and eat the delicious Pernambucano roll!

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