Braided Roll

Braided Rolls

Makes: 3

Please use standard measuring cups and spoons.

You will need

400 g ( 2 cups) all purpose flour (maida)

2 teaspoon butter

50 ml milk + extra 3 teaspoon

1 egg

1 teaspoon extra butter (to grease baking tray)

1 small egg (for final stage of baking)

1 teaspoon milk

For yeast:

5 tablespoons warm water (75 ml)

2 teaspoons sugar

1 teaspoon active dry yeast (please use fresh packet)

Method

For yeast:

Dilute 1 teaspoon active dry yeast with 5 tablespoons warm water and 2 teaspoons sugar. Let it stand for 15 minutes, until it fermented and doubled in quantity (see the photo).

For the dough:

Melt 2 teaspoons butter in 50 ml medium hot milk and keep aside.

Beat 1 small egg with 1 teaspoon milk and keep aside for final stage of baking (egg wash ).

Place 2 cups of flour in a large bowl (or first add 1 1/2 cups of flour and later adjust with remaining 1/2 cup flour), and stir in salt. Make a well in the center, and pour 50 ml milk – butter mix , fermented yeast mixture, (extra 2 teaspoon sugar if you need light sweet roll) and 1 egg. Knead into a dough. Sprinkle 2 - 3 teaspoons of reserved milk if required until you have a soft moist dough that can be handled. Turnout onto a floured surface, and knead for at least 10 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 to 1 1/2 hours.

Punch dough down. Turn onto a floured surface; cover and let rest for 15 minutes. Divide into 9 pieces. Shape each into a 5 - inches rope. Braid three ropes together. Pinch ends to seal. Repeat with remaining dough.

Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.

Preheat oven (OTG) at 190 *C or 375 *C.

Beat egg with 1 teaspoon milk; brush over braids. Bake at 375° *F or 190 *C for 18 - 22 minutes or until golden brown. Remove from pan to a wire rack to cool. Serve with any accompaniment of your choice.