Edy's Braided Rolls

  • Yield: Makes 20
Edy's Braided Rolls


  • 4 tablespoons unsalted butter, melted, plus more for bowl and brushing dough
  • 1/4 cup warm water, 110 degrees to 115 degrees
  • 1 envelope active dry yeast (1 scant tablespoon)
  • 3/4 cup warm milk, 110 degrees to 115 degrees
  • 1/4 cup sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 3 1/2 to 3 3/4 cups all-purpose flour, plus more for kneading


  1. Lightly butter a medium bowl; set aside. In a small measuring cup combine the warm water and yeast, and let stand until foamy, about 5 minutes. Pour into a medium bowl. Add milk, sugar, butter, egg, salt, and 2 cups flour. Stir until smooth. Add just enough (at least 1 1/2 cups) of the remaining flour to make a dough that is easy to handle.

  2. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in buttered bowl, turning to coat. Cover with plastic wrap, and let rise until doubled in bulk, about 2 hours.

  3. Line two baking sheets with Silpats baking mats; set aside. Punch down dough. Turn out onto a lightly floured surface. Cut into two pieces, cover one piece with plastic wrap. Roll out remaining piece into a rectangle, about 14 inches long and 6 inches wide. Cut crosswise into 10 rectangles a little less than 1 1/2 inches wide and 6 inches long.

  4. Working with one rectangle at a time, make 2 lengthwise cuts, starting about 1/2 inch from one end, dividing the rectangle into three narrow strips. Braid the three strips together, pinching both ends to seal. Transfer to a prepared baking sheet. Repeat process with remaining dough. Brush braids with melted butter. Cover lightly with plastic wrap, and let stand in a warm spot until doubled in bulk, about 30 minutes.

  5. Preheat oven to 400 degrees. Bake rolls until golden brown, 15 to 20 minutes.


Be the first to comment!

Related Topics