Milk Braid Rolls Recipe
Overview:
A French-inspired, soft, and pillowy Milk Braid Roll, perfect for an afternoon snack or served alongside soups and salads. These delightful, sesame-sprinkled braids are worth the effort and make a beautiful addition to any meal. With a buttery aroma and slightly sweet taste, these rolls are fluffy yet rich, and their braided shape adds an elegant touch to the table.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Vivatta Maida (all-purpose flour) | 500 grams |
| Milk | 270 grams |
| Active Dry Yeast | 11 grams |
| Whole Egg | 1 |
| Unsalted Butter (softened) | 100 grams |
| Caster Sugar | 50 grams |
| Salt | 8 grams (or to taste) |
| Extra Sugar | 8 grams |
| Vanilla Extract | ½ teaspoon |
| Sesame Seeds (Til) | For sprinkling |
Nutritional Information (Per Serving Approximation):
| Nutrient | Amount (per roll) |
|---|---|
| Calories | 280 kcal |
| Protein | 7 g |
| Carbohydrates | 36 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 320 mg |
Instructions:
Preparing the Dough
-
Mixing Ingredients:
- Add the flour, milk, active dry yeast, egg, butter, caster sugar, salt, extra sugar, and vanilla extract into the bowl of a stand mixer equipped with a dough hook.
- Start mixing on low speed for 2 minutes to combine all ingredients, then increase the speed and knead for an additional 10 minutes.
- Note: If you don’t have a stand mixer, combine the ingredients in a large mixing bowl and knead by hand until a sticky dough forms.
-
Hand Kneading (Optional):
- Transfer the sticky dough to a clean, flat surface and knead for 15-20 minutes. This process is essential for gluten development, giving the rolls their soft and airy texture.
- Avoid adding extra flour during kneading, as the dough will gradually become less sticky and more elastic.
-
Windowpane Test:
- To ensure proper gluten development, perform the “windowpane test.” Pinch a small piece of dough and gently stretch it between your fingers; it should become thin and pliable without tearing.
Proofing the Dough
- First Proof:
- Place the kneaded dough into a greased bowl, cover it with cling film, and set it in a warm area. Allow it to rise until it has doubled in size; this can take about 2 hours, depending on the room temperature.
Shaping and Braiding
-
Deflating and Dividing:
- Gently press down on the dough to release excess air, then briefly knead it to form a smooth ball.
- Weigh the dough and divide it into 24 equal pieces.
-
Rolling and Braiding:
- Roll each piece into a log about 8-10 inches long.
- To create each braid, take three logs, align them side-by-side, and start braiding by crossing one log over the other until a braid is formed. Repeat this process for all the dough portions, yielding 8 braids in total.
-
Final Proof:
- Arrange the braided rolls on a baking sheet lined with parchment paper. Cover them with a light cloth or cling wrap and let them rise in a warm spot until they have doubled in size.
Baking the Rolls
-
Preheat and Bake:
- Preheat your oven to 200°C (390°F).
- Brush the tops of each roll with a bit of milk or a beaten egg for a golden sheen, then sprinkle with sesame seeds or any preferred toppings like poppy or flax seeds.
- Bake for approximately 15-20 minutes or until the rolls turn golden brown.
-
Finishing Touches:
- Remove the rolls from the oven and, while still warm, brush with a bit of melted butter for added shine and softness.
- Let the rolls cool on a wire rack.
Serving Suggestions:
These Milk Braid Rolls make a delightful accompaniment to soups and salads. Try pairing them with Vegetable Clear Soup with Lemongrass or a Sweet Potato & Green Bean Salad for a balanced, comforting meal.
Storage:
To maintain freshness, store the cooled rolls in an airtight container or a ziplock bag. They keep well for up to 4-5 days at room temperature.
