BRAIDED BREAD ROLLS

March 23, 2013

I am absolutely ONLY BEGINNING TO scratch the surface of wonderful holiday traditions for our family. Easter is one holiday I would like to see filled up a little more in how we celebrate. I would love it to be as big and full of rich traditions as christmas! This might be a small link in the chain toward that goal. Spring is such a lovely and joyful time seasonally and it is a delight to celebrate the warmer weather as well! There really could be so much more excitement for easter.

Here’s some braided rolls to get started that could be garnished in the center with a pretty decorative spring egg. Breakfast or with a meal!

Slightly Sweet Easter Bread from Rachel Schultz

SLIGHTLY SWEET BRAIDED BREAD
Serves 6

1 package instant yeast
1 and 1/4 cups warm milk
1/3 cup butter, room temperature
2 eggs
1/2 cup sugar
4 cups flour
1 egg
A dash of salt
Dyed spring eggs

Combine yeast, milk, butter, eggs, sugar, and a dash of salt in a large bowl. Slowly add flour to mixture until a dough tacky, elastic dough forms. Knead dough for 2-3 minutes on a floured work surface. Drizzle a bowl with olive oil and place dough inside. Cover with plastic wrap or a damp cloth and allow to rise for 1 hour. Punch dough down and form twelve 14″ strands. Twist two strands together and form a ring, making six rings in total.

Arrange dough onto a lined baking sheet. Cover again and allow to sit for another hour.

Preheat oven to 350 degrees. Whisk 1 egg with 1 tablespoon of water and brush egg wash over dough. Bake for 20-25 minutes, or until slightly golden.

Nestle a dyed egg inside your ring for a delicate Easter place-setting. Family’s names could even be written on the egg for assigned seating. The bread bakes up slightly sweet, so serve as an appetizer, dessert, or even breakfast.

5.0 from 1 reviews
BRAIDED BREAD ROLLS
 
Author:
Ingredients
  • 1 package instant yeast
  • 1 and ¼ cups warm milk
  • ⅓ cup butter, room temperature
  • 2 eggs
  • ½ cup sugar
  • 4 cups flour
  • 1 egg
  • A dash of salt
  • Dyed spring eggs
Instructions
  1. Combine yeast, milk, butter, eggs, sugar, and a dash of salt in a large bowl. Slowly add flour to mixture until a dough tacky, elastic dough forms. Knead dough for 2-3 minutes on a floured work surface. Drizzle a bowl with olive oil and place dough inside. Cover with plastic wrap or a damp cloth and allow to rise for 1 hour. Punch dough down and form twelve 14" strands. Twist two strands together and form a ring, making six rings in total.
  2. Arrange dough onto a lined baking sheet. Cover again and allow to sit for another hour.
  3. Preheat oven to 350 degrees. Whisk 1 egg with 1 tablespoon of water and brush egg wash over dough. Bake for 20-25 minutes, or until slightly golden.
  4. Nestle a dyed egg inside your ring for a delicate Easter place-setting. Family's names could even be written on the egg for assigned seating. The bread bakes up slightly sweet, so serve as an appetizer, dessert, or even breakfast.

Adapted from Seeded at the Table.

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Comments

  • Jessica

    I bought Fleischman’s Active Dry yeast, do I make it like the directions on the package fist then add it into you directions? Or just put the powder into your directions? I want to make this so bad!!

  • Anonymous

    Easter bread

  • Vittoria W

    Hi Rachel,
    Wow this recipe takes me back! My mom use to make this for us every Easter! I’m Italian and this is a tradition for us. They look GREAT!

  • Mel

    So how many eggs? first you list 2 then further down you say 1 – whats the total # of eggs needed?

    1 package instant yeast
    1 and 1/4 cups warm milk
    1/3 cup butter, room temperature
    ***2 eggs
    1/2 cup sugar
    4 cups flour
    ***1 egg
    A dash of salt
    Dyed easter eggs

    • Rachel Schultz

      The last egg is for the egg wash.

  • Emily

    These are beautiful! You must be very patient! Do you ever make your dough in a bread machine? I know, cheating, but med school calls….

    • Rachel Schultz

      No, I’ve never tried one. Maybe I will now…

  • Rachel Schultz

    Thanks

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