Have you ever wanted to make something fancy for the family at dinner? Try out these beautiful braided rolls. The recipe is easy to make and braided the rolls only take a few extra minutes to do and you may find that braiding bread dough is kind of fun.
Yield: makes 10 braided rolls
01 of 05
Prepare the Yeast Dough
- 3/4 cup milk, room temperature
- 1 tsp active dry yeast
- 1 tbsp sugar
- 1 Tbsp soft butter, margarine, or vegetable oil
- 1/2 tsp salt
- 2 cups bread flour, about
In a medium bowl, mix milk and yeast. Add sugar, butter, and salt. Stir. Add 1 cup of flour and mix well. Slowly add in remaining flour, enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto a lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch.
Place dough in a medium greased bowl. Turn dough over in the bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
02 of 05
03 of 05
Braid Dough Into Braided Rolls
Roll each piece of dough on a lightly floured board, making 30 ropes, about 5 inches long. Working with three ropes at a time, line strips side-by-side on floured board and pinch the top ends together. Braid strips and pinch bottom ends together. Set braided loaf on greased baking sheet. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
04 of 05
Bake Braided Rolls
Bake rolls at 350 F for 15 minutes or until they are golden brown. Remove rolls from sheet and let cool on rack.Continue to 5 of 5 below.
05 of 05
Bread Baking Tips
- Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.
- You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk.
- Milk can be replaced with soy milk.
- There is a milk to dry milk powder conversion table. Use it to figure out how much dry milk to add to the water when replacing the milk in the recipe.
- Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
- To keep bread soft, store in a plastic bag.
- Store flour properly to keep it from spoiling.
- Brush your rolls:
- Spraying rolls with water while they bake will produce a crispy crust.
- Brush rolls with egg white before baking to produce a shiny crust.
- Brush rolls with milk before baking to produce a dark, shiny crust.
- Brush rolls with butter immediately after baking to produce a soft crust.