5. Cool the roulade:
Refrigerate the rolled-up roll for 10–15 minutes. This will firm up the dough, making it easier to cut into even pieces and ensuring the rolls retain their shape during baking.
6. Cut into rolls:
Once cooled, remove the roll from the refrigerator and, using a sharp knife, cut it into pieces about 1.5 cm (about 1/2 inch) thick. Try to keep the pieces even so they bake evenly.
7. Prepare the rolls for baking:
Place the roulades on the prepared baking sheet, leaving space between each roulade so they bake evenly. In a small bowl, beat the egg and, using a pastry brush, brush the tops of each roulade with the egg. This will give the roulades a beautiful golden brown. If desired, you can also sprinkle the tops with Italian seasoning or dried parsley for additional flavor and decoration.
8. Baking:
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