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It's most likely (in my opinion) that the air (and subsequently air bubbles) is being introduced into your fondant at the kneading process rather than anything to do with your rolling method or surface used to roll on. Perhaps experiment a little on a more gentle but firm (as opposed to vigorous) kneading method and see if that removes those air bubbles in ...

I have never added butter to sponge sheets when making swiss rolls, jelly rolls, or anything similar in the past. It's just straight up bread flour, sugar, and eggs. I can only think of three possible reasons why butter might be added: To improve the flavour; To keep the sheets moist and help prevent overbaking, as any fat would be used in cake batter; ...

You will have to put on your asbestos chef's fingers and roll them while hot I'm afraid. You should leave them for about 15 seconds once they're out of the oven. If you leave them for too long to cool you can always pop them back in the oven for a few seconds to re-soften. One thing that might help you is silicon baking sheets. Not only are these very ...

I found this after researching a bit and tried the recommended method for kneading. According to it, too much folding while kneading causes air bubbles. So, to keep the air bubbles at a minimum, push out with the heel of hand. Stand stretched fondant up on it's side, push down, turn and repeat. I tried to fold as little as possible and instead of getting 6-7 ...

I'd buy a wooden dowel from the hardware store that has the same diameter you want the finished tubes to be. Lay the dowel lightly on top of the freshly baked cookie and use a small, offset spatula to lift one side of the cookie up over the dowel. Roll the dowel to seal the tube and then slide the tube off the dowel.