Braided rolls

Ingredients for 3 servings:

• 600 g flour
• 400 ml milk, lukewarm
• 1 packet of dry yeast
• 1 tsp, levelled sugar
• 1 ½ tsp, heaped salt
• 1 egg yolk
• 3 tbsp milk
• 2 tbsp oil
• e.g. sesame
• n. B. Poppy

Instructions

Working time approx. 30 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

actually too beautiful to eat

Put the flour, milk, salt, sugar, and dried yeast into the food processor and knead vigorously for about 5 minutes. You can also do this by hand, of course. Cover and let the dough rest for at least 30 minutes. (If you prefer the yeasty taste, you can also make it with fresh yeast. Then use about 35g of fresh yeast and let it ferment in lukewarm milk with sugar for about 5 minutes.) After the resting time, divide the dough into 20 portions. Roll these into strands about 30cm long. To do this, I put the oil on a plate and rub the palms of my hands with it. This makes it much easier to unroll the strands. Then braid them into any shape you like. Some braiding instructions are detailed in my photo album on the profile page. Let the braided rolls rest for another 20 minutes. Mix the egg yolk with 3 tablespoons of milk. Brush the rolls with this mixture. Sprinkle with sesame or poppy seeds, if desired. Or omit the oil altogether. Then bake in an oven preheated to 230 degrees Celsius for 20-25 minutes. I always make 1 1/2 baking sheets. Depending on what you braid, you’ll get between 10 and 20 rolls. You can top it with either sweet or savory toppings.