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
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 400 degrees. Bake rolls until golden brown, 15 to 20 minutes.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.