At a glance
You're making beautifully braided rolls that are soft and fragrant inside with a wonderfully crisp outside—the tricky part is shaping the dough into three-strand braids for each roll, which takes a bit of hands-on work. After a total of 90 minutes of rising time spread across two stages, they bake in just 20 minutes until golden, and you finish them with a butter brush and your choice of toppings like caraway seeds or poppy seeds.
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Starter
Warm up the milk. Crumble in the yeast, add a teaspoon of sugar and let the starter activate. Mix both flours together and stir in the salt. Pour the starter into the flour, then add the fat and egg.
For this step
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Smooth dough
Knead until you have a smooth dough. A stand mixer or bread machine will save you the effort — they'll mix the dough and let it rise right there. Leave to rise for an hour.
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Braid the rolls
Divide the dough into 15 portions, then split each one into three equal pieces. Roll these out into “snakes” and braid them into a plait shape. Press the ends firmly together so the braid doesn't come undone.
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