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Home » Home Baking » Easy Simple Braided Bread Rolls

Easy Simple Braided Bread Rolls

Author: Karon Grieve Published : April 2013

Recipe
simple braided bread rolls
simple braided bread rolls

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

simple braided bread rolls by larderlove

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.

larder links

Looking for more simple bread making recipes to try? Then check these out before you go;

Super easy rosemary focaccia recipe

Simple Scottish soda bread

Super easy Guinness beer bread

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.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.

Simple Braided Bread Rolls

Karon Grieve
This recipe makes 4 plaited rolls, just double it up to make more.
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 2 hours hrs 20 minutes mins
Cook Time 20 minutes mins
Total Time 2 hours hrs 40 minutes mins
Course baking
Cuisine British
Servings 4 servings
Calories 269 kcal

Ingredients
 

  • 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
Metric – US Customary

Instructions
 

  • 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.

Notes

These bread rolls will last for 2 days and can be frozen for up to 3 months

Nutrition

Calories: 269kcalCarbohydrates: 45gProtein: 11gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 43mgSodium: 329mgPotassium: 163mgFiber: 2gSugar: 3gVitamin A: 130IUVitamin C: 1mgCalcium: 80mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Home Baking

« Zen And The Fine Art Of Homing – Cleaning And Meditation
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Comments

  1. Paivi says

    April 10, 2013 at 11:25 am

    5 stars
    It looks yummy! I’ve never used egg in the bread dough, must try that.
    Since I haven’t got much time for kneading, I often let my bread machine to prepare the dough while the food is in the oven and then punch and roll (at least a wee bit satisfying) and bake and enjoy.

    Thank you for the recipe, Karon

    Paivi x

    Reply
  2. Sue says

    April 10, 2013 at 2:11 pm

    Looks and sounds delicious.

    Reply
  3. Patti S. says

    April 10, 2013 at 9:55 pm

    This looks beautiful and delicious. I am glad you enjoyed it. Thank you also for the link to your Homing e book. It worked. I appreciate it very much!
    Patti xxoo

    Reply
  4. Betty says

    April 10, 2013 at 11:14 pm

    Looks wonderful! I have to try this as my husband will absolutely love it.

    Reply
  5. Beatrice Swanson says

    April 18, 2013 at 10:17 am

    Great job! This roll looks delicious. I really wish to make a perfect roll someday. Reading great article like this one can really help.

    Reply
  6. Wendell Godwin says

    May 24, 2013 at 2:52 pm

    Yummy! Deliciously amazing! Thank you for the recipe. I think I now have something to cook for my mother’s rest day. And I’m pretty sure she will like it. Oh! And for my aunt who’s visiting on the weekend.

    Reply

Trackbacks

  1. Braided Black-and-White Pumpernickel and Rye Loaf in the KitchenAid Mixer | Outerwear Accessories Charm says:
    July 2, 2013 at 1:56 am

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