Milk Braid Rolls Recipe

Step 1: To begin making Milk Braid Rolls Recipe, add all the ingredients to the bowl of stand mixer with dough hook attached

Step 2: Mix all the ingredients on low speed for 2 minutes

Step 3: Later increase the speed and continue mixing for another ten minutes

Step 4: In case you do not have a stand mixer, take all the ingredients into a bowl and knead them to a dough

Step 5: The dough would be sticky

Step 6: Later invert the sticky dough on to flat surface and continue kneading for another 15 to 20 minutes until the dough turns out pliable

Step 7: Do not add any dry flour while kneading once it is off the stand mixer

Step 8: This is time consuming and tricky, but helps in developing the gluten that makes the rolls softer and spongy

Step 9: Do the windowpane test and check for its elasticity and doneness

Step 10: Windowpane test is done by pulling out a large lemon sized dough and stretching it between the fingers such that the dough is thin, pliable and ready for proofing without getting teared

Step 11: Once the dough is ready, place the kneaded dough in a greased bowl, cover with cling film and set in a warm place until doubled

Step 12: This might take a couple of hours or more, depending on the temperature of the area

Step 13: Later knock out the air from the dough knead it for a couple of seconds

Step 14: Weigh your dough and divide into 24 equal portions

Step 15: Roll out each dough portion into logs of 8 to 10 inches long

Step 16: Take three logs at a time and plait them to a braid, by interlocking one after the other log of dough

Step 17: Repeat the process till done and this recipe plaits 8 braids out of 24 dough portions

Step 18: You need to divide the dough into logs i multiples of 3

Step 19: Place the braids over baking tray lined with parchment paper

Step 20: Brush them with milk or beaten egg, sprinkle with seeds of choice like sesame, poppy and flax seeds

Step 21: Cover the tray and set it in a warm place until doubled in size

Step 22: Bake them in a preheated oven at 200 degree celcius for 15 minutes or till done

Step 23: Once golden baked, remove and brush the hot rolls with melted butter and cool them to room temperature on a wire rack

Step 24: Store the braid rolls in an airtight container or pack in a zip lock and cherish for upto 4 to 5 days

Step 25: Serve Milk Braid Rolls Recipe with Vegetable Clear Soup With Lemon Grass Recipe and Sweet Potato & Green Bean Salad Recipe for a Friday night