Soft Braided Rolls Draft

How I make it

Dough

1. Sift the flour into a bowl, add the salt and sugar and mix.

2. Add the dry yeast and stir it into the flour.

3. If using fresh yeast, dissolve it in a small bowl with ½ cup of the milk and 1 teaspoon of the sugar, and let stand for about 10 minutes until foamy. Then add it to the other ingredients.

4. Make a well in the flour, add the eggs, butter and milk, and mix into a smooth dough.

5. Knead on a lightly floured surface for about 10 minutes, until soft and elastic. If the dough is too sticky to knead comfortably, add a little more flour.

6. Turn the dough in a lightly greased bowl, cover with plastic wrap and let rise at room temperature until doubled, 1 to 1½ hours.

Shaping and baking

1. Punch down the dough and knead briefly. Divide into 12-16 equal pieces, set aside and cover with a towel.

2. Roll each piece into a long rope and braid or knot it.

3. Place the rolls on a baking sheet lined with parchment paper, cover with plastic wrap or a towel and let rise until doubled, 45-60 minutes.

4. Preheat the oven to 400°F (200°C).

5. Beat the egg with the tablespoon of water, gently brush the rolls and sprinkle with a little sesame.

6. Bake for about 20 minutes, until browned.

7. Cool on a wire rack.