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Thursday 14 June 2012

Braided Bread Rolls

If I happen to come across any cakes or bread recipes using poppy seeds, I usually will bookmarked it.  And this is one of it.  

Braided Bread Rolls
Adapted from Grown To Cook

500 g all-purpose or unbleached flour
½ tsp dry yeast
300 ml milk, tepid
50 g cold butter
½ tsp salt
1 egg yolk, lightly beaten
poppy seeds or sesame seed (to sprinkle on top)

1)  Dissolve the yeast in the milk (the milk must not be too warm or the temperature will kill 
      the yeast). Keep about 100 g flour apart and put the rest in a large bowl. 

2)  Make a well in the center and pour in the warm milk. Mix in some of the flour to make a 
      sponge in the middle of the bowl. Slice the butter and put the slices around the sponge 
      the warmth of the sponge will soften the butter slightly and make it easier to
      incorporate)  and sprinkle the salt on top of the butter. Cover the bowl with plastic and 
      leave for about 20 minutes, until bubbles have formed. 

3)  Then mix everything together and knead until the dough feels silky and smooth. Add as 
      much of the flour as necessary to keep the dough from sticking, but no more ( you will 
      probably not use all the flour). 

4)  Cover the bowl and set aside to rise until doubled in bulk, an hour or more depending on 
      the room temperature. Because of the butter content, it is better to let the dough rise
      in room that is too warm.

5)  Divide the dough into 10 or 12 equal pieces. Roll each piece of dough into a tight ball by 
      rolling it on a wooden surface under the palm of your hand while pressing your thumb 
      from the side. It is easier to roll the dough on a surface that has not been dusted with 

6)  Roll each ball into a rope, about 30 cm long and make a ball like thicker at both ends . Do 
      this gradually, letting the dough rest for a little while between rolling. Fold the ropes 
      (pleasego to here), twist one side into a loop and pull it over one of the ends.
7)  Preheat your oven to 225 degrees Celsius.

8)  Put the rolls on a baking sheet covered with parchment and let rise loosely covered with 
      plastic, about 20 minutes or until they almost double in volume. Glaze with the egg yolk 
      and sprinkle with the seeds, if desired.

9) Bake for 15 to 20 minutes, until golden. Let cool on a wire rack.

    Serve with your favourite jams and butter. 

    Hello there, I'm Chef M, care for a piece?  Have one please.............