Homemade bread is easy to make and these braided bread rolls look good enough for the smartest picnic but come together so easily and taste delicious too.
They say necessity is the mother of invention and I have to agree with that one when it comes to food. You know how sometimes you just get a yen, a hankering for something and you can almost taste it in your mind? You MUST have it and now!
Well, yesterday due to my cooking schedule I found I had a little smidgen of smoked salmon but no bread in the house. I knew exactly what I wanted, a beautiful salad-filled roll with the salmon. Just have to make my own!
There was only one thing for it, sometimes you just have to roll up your sleeves, get down and messy in the kitchen and make it yourself. Here comes the D.I.Y. bit for the easiest and tastiest simple braided bread rolls.
Ingredients for these braided bread rolls
There is something so darn satisfying about making bread. It isn’t the fun almost superficial feeling of pleasure you get from baking cakes and pies, it is far more basic, a real old-fashioned survival skill if you will.
- Yeast (I used the little packets of fast acting yeast and sugar
- Milk and water combined
- Strong white flour/aka bread flour
- butter and a little salt
- an egg, olive oil and sesame seeds
Yeast (I used the little packets of fast acting yeast and sugar
Serving bread rolls
I filled my simple braided rolls with my cream cheese, salad and smoked salmon and ate it in the sun filled kitchen surrounded by cameras, books, notes, baking pans, dirty dishes and all with a fine dusting of flour. It tasted wonderful, it tasted even better than my imaginings. This was lunch worthwhile.
How long will these bread rolls keep?
They will keep for a couple of days (warm them up again in the oven to crisp them up. You can freeze them for up to 3 months.
Looking for more simple bread making recipes to try? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Simple Braided Bread Rolls
- 1 tsp yeast fast-acting yeast
- 1 tsp sugar
- 120 ml milk/water combo lukewarm
- 225 g strong white flour bread flour
- 1/2 tsp salt
- 25 g butter chilled and cubed
- 1 egg beaten
- 1 tsp olive oil
- 1 tbsp sesame seeds
- Preheat the oven to 180C/350F/Gas4
- Place the yeast, half of the sugar and 2 tablespoons of the lukewarm milk/water combo in a small glass and cover. Let it sit for about 20 minutes so the yeast goes all frothy.
- Sieve the flour, remaining sugar and salt into a large bowl and rub in the chilled butter to form a crumb mixture.
- Make a well in the centre and pour in the yeast, half of the beaten egg and a little of the liquid.
- Start stirring the mix together to form a dough and add more and more of the liquid as you go.
- Turn dough out on to a floured work surface and knead for about ten minutes.
- Use the olive oil to wipe round the inside of your bowl and also to coat the dough. Pop it into the bowl and cover with a damp tea towel.
- Set aside in a warm place for 1 1/12 hours until it has doubled in size.
- Tip out the dough and punch out the air (very satisfying!).
- Pull into three pieces and roll out into long strips.
- Cut your strips into four short lengths and braid into four plaited rolls.
- Leave these on a baking sheet for another 20 minutes to rise some more.
- Add a teaspoon of water to your remaining beaten egg and use this to glaze the rolls.
- Scatter with the sesame seeds.
- Bake for 15 – 20 minutes or until golden in colour. When you tap them underneith there should be a hollow sound.
- Allow to cool on a wire rack.