Braided Sweet Roll Recipes

GERMAN SWEET BRAIDED ROLLS FLACHSWICKEL

Steps:

• Put the butter and milk into a small saucepan and heat gently to melt. When melted, pour into the mixer bowl with the flour, yeast, sugar, eggs, and salt. With the dough hook, mix on speed 4 for 3 minutes until combined. Cover and leave in a warm, draft free place for 30 minutes.
• Preheat the oven to 325°F Remove the dough from the mixer bowl and divide into 24 equal size pieces. Roll each piece into a sausage shape and roll them in the confectioners' sugar.
• Lay three pieces of dough side by side and press the ends of these together. Braid the three pieces, pressing the other ends together to finish. Repeat with the remaining dough to make eight rolls. Transfer to a cookie sheet and leave to stand for 30 minutes. Cook the rolls in the oven for 20 minutes until golden brown, and serve warm. Makes 8. Preparation time: 15 minutes plus 1 hour rising time. Cooking time: 20 minutes.

EDY'S BRAIDED ROLLS

Steps:

• Lightly butter a medium bowl; set aside. In a small measuring cup combine the warm water and yeast, and let stand until foamy, about 5 minutes. Pour into a medium bowl. Add milk, sugar, butter, egg, salt, and 2 cups flour. Stir until smooth. Add just enough (at least 1 1/2 cups) of the remaining flour to make a dough that is easy to handle.
• Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in buttered bowl, turning to coat. Cover with plastic wrap, and let rise until doubled in bulk, about 2 hours.
• Line two baking sheets with Silpats baking mats; set aside. Punch down dough. Turn out onto a lightly floured surface. Cut into two pieces, cover one piece with plastic wrap. Roll out remaining piece into a rectangle, about 14 inches long and 6 inches wide. Cut crosswise into 10 rectangles a little less than 1 1/2 inches wide and 6 inches long.
• Working with one rectangle at a time, make 2 lengthwise cuts, starting about 1/2 inch from one end, dividing the rectangle into three narrow strips. Braid the three strips together, pinching both ends to seal. Transfer to a prepared baking sheet. Repeat process with remaining dough. Brush braids with melted butter. Cover lightly with plastic wrap, and let stand in a warm spot until doubled in bulk, about 30 minutes.
• Preheat oven to 400 degrees. Bake rolls until golden brown, 15 to 20 minutes.

CARAMEL BRAID (SWEET BREAD)

Steps:

• Dissolve yeast in warm water. Sprinkle in sugar and stir. Let sit for at least 10 minutes.
• Heat milk, butter, sugar, and salt in a small sauce pan over medium heat. Milk mixture should be luke warm, not hot. Let it cool down if its too hot.
• Pour 1 C of the flour into a mixing bowl. Pour the milk mixture into the flour and stir.
• Add another cup of flour and stir. Add eggs and stir, then yeast and stir.
• Gradually add the rest of the flour, kneading the dough inside the bowl. Add more flour depending on the consistency, so its not sticky and dough pulls away from the bowl.
• Cover with a towel and let rise in a warm place for a half hour.
• While its rising mix all the ingredients for the filling, adding the butter last.
• After the dough has risen, beat it down. Knead for a few minutes on a floured surface.
• Roll it out into a 12 x 18 rectangle.
• Cut into 3 vertical strips, 4 inches wide each. You want long strips.
• Spread filling evenly over dough with the back of a spoon. Roll each strip into a roll, overlapping the edges and pinching them shut.
• Place on a greased jelly roll pan. Gently braid, tucking the ends underneath. Try to braid quickly so the dough doesn't stretch.
• Cover with a towel and let rise for a half hour in a warm palce.
• Bake at 350 degrees for about 25 to 30 minute Bread should be browned and sound hollow when patted. Let cool on a rack. Take it off the pan with a spatula on each side so it doesn't fall apart.
• While the bread is cooling, make the glaze. Heat butter over medium heat until lightly brown, remove from heat.
• Stir in powdered sugar and vanilla.
• Stir in milk, one tsp at a time.
• Place bread on foil or board when cool. Drizzle bread with warm glaze. Let glaze harden before wrapping foil around bread if giving as a gift.