TWISTED BREAD ROLLS

TWISTED BREAD ROLLS

Ingredients

 • 4 cups all-purpose flour (500g)

 • ½ cup warm milk (120ml)

 • ¼ cup sugar (50g)

 • 2¼ teaspoons instant yeast (7g)

 • 1 large egg

 • ¼ cup butter (55g)

 • ½ teaspoon salt (3g)

 • ¼ cup warm water (60ml), adjust as needed

 • 1 teaspoon vanilla extract (optional)

For egg wash:

 • 1 egg

 • 1 tablespoon milk

Instructions

Prepare the dough

 • In a mixing bowl, combine flour, sugar, yeast and salt.

 • Add the warm milk, egg, vanilla and warm water.

 • Mix until a rough dough forms.

 • Add the softened butter and knead until fully incorporated.

 • Continue kneading for about 10–15 minutes until the dough becomes smooth, soft and elastic.

First proofing

 • Place the dough in a lightly greased bowl.

 • Cover and leave in a warm place for 1–1½ hours or until doubled in size.

Shape the twisted rolls

 • Punch down the dough to remove excess air.

 • Divide into equal portions.

 • Roll each portion into a long rope.

 • Fold or twist the rope into your preferred twisted bread shape.

 • Arrange on a baking tray lined with parchment paper.

Second proofing

 • Cover the shaped rolls and allow them to rise for another 30–45 minutes until noticeably puffy.

Bake

 • Mix the egg with milk and gently brush over the rolls.

 • Bake in a preheated oven at 180°C for 18–25 minutes or until beautifully golden brown.

Finishing

 • Remove from the oven.

 • Brush the hot rolls with melted butter for a soft, shiny finish.

 • Allow to cool slightly before serving.

Tips for Perfect Soft Bread

 • Avoid adding too much flour while kneading.

 • Your milk and water should be warm, not hot.

 • Knead properly to develop gluten.

 • Do not skip the second proofing.

 • Brush with butter immediately after baking.

Storage

 • Store in an airtight container at room temperature for 2–3 days.

 • Refrigerate for up to 5 days.

 • Reheat briefly before serving.