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Cooking
Fluffy and Crispy Homemade Braided Rolls
· 15 servings
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.
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.
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.
Brush with egg
Place onto a baking tray greased with lard or lined with baking paper. Leave to rise for another half hour. Brush with beaten egg and sprinkle with whatever topping you like.
Bake until golden
Bake in the oven at 170°C until the surface turns a beautiful golden colour, about twenty minutes. As soon as they come out of the oven, brush with a little melted butter.