Fluffy and Crispy Homemade Braided Rolls
·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.
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.
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.
Brush with egg
Place the braids on a baking tray greased with lard or lined with baking paper. Let them rise for another half hour. Brush with beaten egg and sprinkle with your topping of choice.
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 them with a little melted butter.