Luxury braided rolls
From a beautiful braided loaf to an intricate plaited bread: in Broodbijbel, master baker Hiljo Hillebrand teaches you that you can shape bread in all kinds of ways. Making these small braided rolls is somewhat complicated, but according to him, certainly worth the effort.
How to make luxury braided rolls
1. Knead all the ingredients into a smooth, well-developed dough. Add the butter in stages.
2. Divide the dough into 15 pieces and shape them into smooth balls. Place them on a dough cloth and cover with plastic wrap. Leave the balls to rise for 20 minutes.
3. Flatten the balls to remove the air, then roll the pieces up so that you get tapered ends. Roll the tapered ends longer in several stages until they are 30 to 35 centimetres long. Do this in stages to prevent the dough from tearing.
4. Braid each strand into a shape of your choice. For example, you can make a pretzel, twist the ends of the strand around each other or tie the strand into a ball. To make a knotted ball, tie a loose knot in the strand. Then wrap the ends around the loop of the knot until you have a ball.
5. Place the rolls on a baking sheet lined with baking paper and brush them with the beaten egg. Leave to rise for 80 minutes in a warm, humid room.
6. Preheat the oven to 250 °C.
7. Place the baking sheet in the oven and reduce the oven temperature to 240 °C. Bake the rolls for 8 to 10 minutes.
8. Brush the rolls with clarified butter after baking.
Title: Broodbijbel
Author: Hiljo Hillebrand
Publisher: Carrera Culinair
Price: €29.99
Also read:
- How to make the ultimate white bread: Japanese milk bread
- 10 bread terms every home baker should know
- How to: make crispy breadcrumbs
Image: Simone van den Berg
