Authentic Milk Braid Rolls Recipe

To begin making whole milk Braid Rolls method, transfer in all the elements to the mixing bowl of stand mixer with flour base hook attached.incorporate all the elements on low speed for 2 mins. Later increase the speed and continue mixing for another ten mins.In case you do not have a stand mixer, take all the elements into a mixing bowl and work the flour base them to a flour base. The flour base would be sticky.Later invert the sticky flour base on to flat surface and continue kneading for another 15 to 20 mins until the flour base turns out pliable. Do not transfer in any dehydrated dusting seasoning while kneading once it is off the stand mixer.This is time consuming and tricky, but helps in developing the gluten that makes the rolls softer and spongy.Do the windowpane test and check for its elasticity and doneness.

Windowpane test is done by pulling out a large lemon sized flour base and stretching it between the fingers such that the flour base is thin, pliable and ready for proofing without getting teared.Once the flour base is ready, place the kneaded flour base in a greased mixing bowl, wrap with cling film and set in a mildly hot place until doubled.

This might take a couple of hours or more, depending on the temperature of the area.Later knock out the air from the flour base work the flour base it for a couple of seconds. Weigh your flour base and divide into 24 equal portions.Roll out each flour base portion into logs of 8 to 10 inches long. Take three logs at a time and plait them to a braid, by interlocking one after the other log of flour base.Repeat the process till done and this method plaits 8 braids out of 24 flour base portions.

You need to divide the flour base into logs i multiples of 3.Place the braids over baking tray lined with parchment paper.Brush them with whole milk or beaten egg, dust with seeds of choice like sesame, poppy and flax seeds. wrap the tray and set it in a mildly hot place until doubled in size.bake them in a preheated oven at 200 degree celcius for 15 mins or till done.Once golden baked, remove and brush the burning rolls with melted dairy spread and cool them to room temperature on a wire rack.Store the braid rolls in an airtight container or pack in a zip lock and cherish for upto 4 to 5 days. present whole milk Braid Rolls method with veggie Clear bouillon With Lemon Grass method and honeyed Potato & Green Bean Salad method for a Friday night.