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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 8 |
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These beautiful rolls, enriched with butter and eggs, are a snap to make once you get the hang of shaping the braid. This recipe came from Relish Mag Ingredients:
1 2/3 cups milk (2% at room temperature) |
4 1/2 cups bread flour |
1/2 ounce active dry yeast |
2 3/4 teaspoons salt |
4 tablespoons sugar |
1/2 cup unsalted butter |
2 eggs |
1 egg, beaten |
Directions:
1. Mix milk, flour, yeast, salt, sugar, butter and eggs using a dough hook at low speed. Increase speed to medium, and mix until dough, when stretched, forms a fine membrane or window (about 15 minutes).
2. Transfer dough to an oiled bowl, cover with plastic wrap, and let rise 1 hour.
3. Portion dough into 2-ounce balls (about the size of a small lime). Roll each ball to form a rope about 15 inches long on a lightly floured surface. Braid into a knot by rolling each 2 oz portion into a 15 inch long rope. Then make the letter P and then curl the tail of the P around to form a Q. Twist the top of the original P 180 degrees. Place on baking sheet.
4. Let rolls rise 30 to 45 minutes. Preheat oven to 350°F
5. Brush rolls lightly with beaten egg. Bake 12 to 15 minutes until golden brown.
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