EDY'S BRAIDED ROLLS
Provided by Martha Stewart
Yield Makes 20
Number Of Ingredients 8
Steps:
- Lightly butter a medium bowl; set aside. In a small measuring cup combine the warm water and yeast, and let stand until foamy, about 5 minutes. Pour into a medium bowl. Add milk, sugar, butter, egg, salt, and 2 cups flour. Stir until smooth. Add just enough (at least 1 1/2 cups) of the remaining flour to make a dough that is easy to handle.
- Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in buttered bowl, turning to coat. Cover with plastic wrap, and let rise until doubled in bulk, about 2 hours.
- Line two baking sheets with Silpats baking mats; set aside. Punch down dough. Turn out onto a lightly floured surface. Cut into two pieces, cover one piece with plastic wrap. Roll out remaining piece into a rectangle, about 14 inches long and 6 inches wide. Cut crosswise into 10 rectangles a little less than 1 1/2 inches wide and 6 inches long.
- Working with one rectangle at a time, make 2 lengthwise cuts, starting about 1/2 inch from one end, dividing the rectangle into three narrow strips. Braid the three strips together, pinching both ends to seal. Transfer to a prepared baking sheet. Repeat process with remaining dough. Brush braids with melted butter. Cover lightly with plastic wrap, and let stand in a warm spot until doubled in bulk, about 30 minutes.
- Preheat oven to 400 degrees. Bake rolls until golden brown, 15 to 20 minutes.
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Sima Esmaeili
[email protected]I'm not sure what I did wrong, but my rolls didn't rise very much. They still tasted good, but they were a little dense.
Noor Elhoseiny
[email protected]These rolls are a bit too sweet for my taste, but my kids love them.
Mike Agnew
[email protected]I've never been a fan of braided rolls, but these ones changed my mind. They're so soft and fluffy, and the filling is delicious.
Amir Warriach
[email protected]I'm allergic to nuts, so I substituted chopped dried fruit for the chopped walnuts in the filling.
Christiana Ama konadu
[email protected]These rolls are perfect for a crowd. I made them for a party of 20 people, and there were plenty of leftovers.
Khezar
[email protected]I love the smell of these rolls baking in the oven. It makes my whole house smell amazing.
Grace Edor
[email protected]These rolls are a bit pricey to make, but they're so delicious that I think they're worth it.
Callum Morford
[email protected]I'm not a very experienced baker, but these rolls were easy to make and turned out great!
blessing george
[email protected]I've made these rolls for my family several times, and they always request them for special occasions.
Hassan Don
[email protected]I love that this recipe uses a simple yeast dough. It's so easy to work with.
Darling Galvez
[email protected]These rolls are a bit time-consuming to make, but they're definitely worth the effort.
Larry Olami
[email protected]I used whole wheat flour instead of all-purpose flour, and the rolls turned out great.
Neeraj Neeraj
[email protected]I'm not a big fan of cinnamon, so I omitted it from the filling. The rolls were still delicious!
Maria Dumol
[email protected]These rolls are perfect for a special occasion breakfast or brunch.
Ben Davis
[email protected]I followed the recipe exactly, but my rolls didn't turn out as fluffy as I expected. I'm not sure what went wrong.
Kavion sutton
[email protected]I love the braided design of these rolls! They're so pretty and unique.
Atlas Artiere
[email protected]These rolls are delicious, but they were a little bit too sweet for my taste. Next time, I'll use less sugar.
Azim Sarwar
[email protected]I used this recipe to make rolls for a potluck dinner, and they were a hit! Everyone asked for the recipe.
Iyasu Gemeda Mosisa
[email protected]I've made these rolls several times now, and they always turn out perfect. They're so soft and fluffy, and the braided design is really pretty.
Zasmin Begom
[email protected]These rolls were a huge success at my holiday party! Everyone loved them.