Name: Milk braid rolls recipe by Swapna Sunil at BetterButter
Prep time: 150 min
Cook time: 20 min
Total time: 170 min
Yield: 8
Ingredients: Plain flour 500 grams; Full Fat milk 270 grams; Instant dry yeast 11 grams; Large egg 1; Margarine /Butter (softened) 100 grams; Castor sugar 50 grams; Salt 8 grams; Vanilla sugar 8 grams

ABOUT Milk braid rolls RECIPE

Milk braid rolls are soft, chewy and light. These serve as a perfect bread for your sandwich. Using the quality ingredients makes them better than store bought. The amount of milk and butter used in them might sound a lot but trust me this is what makes them stand out to regular breads and the braids look so attractive that kids just hogg on to them without any second thought.

Instructions

Add all the ingredients to the bowl of stand mixer with dough hook attached.
Mix a the ingredients on low speed for 2 minutes.
Later increase the speed and continue mixing for another ten minutes.
In case you do not have a stand mixer, take all the ingredients into a bowl and knead them to a dough. The dough would be sticky.
Later invert the sticky dough on to flat surface and continue kneading for another 15 to 20 minutes until the dough turns out pliable.
Do not add any dry flour while kneading. This is time consuming and tricky but helps in developing the gluten that makes the rolls softer and spongy.
Do the window pane test and check for its elasticity and done ness.
Place the kneaded dough in a greased bowl, cover with cling film and set in a warm place until doubled.
Later knock out the air from the dough knead it for a couple of seconds.
Weigh your dough and divide into 24 equal portions.
Roll out each dough portion into logs of 8 to 10 inches long.
Take three logs at a time and plait them to a braid.
Repeat the process and plait 8 braids out of 24 dough portions.
Place the braids over baking tray lined with parchment.
Brush them with milk or beaten egg,sprinkle with seeds of choice like sesame, poppy and flax seeds.
Cover the tray and set it in a warm place until doubled in size.
Bake them in a preheated oven at 200 degree celcius for 15 minutes.
Once golden baked remove and brush the hot rolls with melted butter and cool them to room temperature on a wire rack.
Store in a airtight container or pack in a zip lock and cherish for upto 4 to 5 days.

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