Preparation:
1. Break yeast into warm water and dissolve. This is known as a yeast slurry. Pour into bowl of mixer or large mixing bowl.
2. Pour sifted flour on top of the yeast slurry.
3. Pour in remaining ingredients and mix on second (medium) speed until a ball forms. The sides of the bowl should be fairly clean, but this is a sticky dough so it will not "clean up" perfectly.
4. Transfer dough to a floured work surface and work (knead) until dry and no longer sticky.
5. Shape into a ball and let sit covered for 30 minutes in a warm area until about 2 1/2 times in size.
6. Punch down and allow to "rest" rise again
7. Divide dough into 36 equal pieces (48 for smaller rolls). Place on floured surface and allow to rest a few minutes.
8. Roll pieces of dough into strands measuring approx 10, 12 and 15 inchs long. Roll in stages if dough is not relaxed enough and begins to tear. Resting the dough will fix this.
9. Shape strands into single knots, double knots, and rosettes etc.
10. Place onto paper linedcookie sheets, egg wash, sprinkle with seeds if desired and let proof about 15 minutes.
11. Bake at 425 degrees for about 20 minutes or until golden brown
Notes: This recipe makes 36 rolls. Less if you make larger braided rolls, which use 3 pieces of dough... 12 roll yield then. Water needs to be about 80 degrees. Warm, but not hot or you will kill the yeast. Should feel warm to the touch. If using dry yeast use 1/2 amount required. |
