Fluffy and Crispy Homemade Braided Rolls

Step-by-step method

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At a glance

You're making beautiful braided rolls that deliver a perfect contrast of soft, fragrant interiors and crispy exteriors. The dough takes about an hour to rise initially, then you'll divide and braid it into individual rolls before a final 30-minute rise and 20-minute bake—the hands-on braiding is the most time-consuming part, but it's totally worth the effort for these show-stopping rolls.

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    Make the starter

    Warm the milk slightly. Crumble in the yeast, add a teaspoon of sugar and let the starter activate. Mix both types of flour together and stir in the salt. Pour the starter into the flour, then add the fat and egg.

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  2. 2/5

    Knead a smooth dough

    Knead everything into a smooth dough. A stand mixer or bread machine will save you the effort – both can mix the dough and let it rise right inside. Leave to rise for an hour.

  3. 3/5

    Braid the rolls

    Divide the dough into 15 portions, then split each one into three equal pieces. Roll these into 'ropes' and braid them into little plaits. Pinch the ends firmly so the braid doesn't come undone.

Fluffy and Crispy Homemade Braided Rolls

bohynekuchyne
Active time total 1 h 2 min
Prep 40 min Cook 22 min
Plus 1 h 45 min of resting (not counted in active time)
9 Ingredients
5 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

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What's in it?

275 kcal

Calories

39 g

Carbohydrates

9 g

Fats

9 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Take a bite of one, fresh out of the oven, sprinkled with coarse salt and caraway seeds. You won't be able to stop. Because it's simply that good – soft and fragrant inside, crispy on the outside. It would almost be a shame to spread anything on it and spoil that perfect flavour.

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