Braided Cheese Spicy Rolls

These delightful braided rolls are a great accompaniment to any meal, specially the brunch or lazy lunch days. The coarse chili flakes isn’t overpowering. I could have used this dough to even make burgers.

Its lovely to experiment with breads at home. The trick I learnt with time is that if your yeast doesn’t rise, redo it. A yeast that does not rise won’t make your dough airy and won’t make the dough rise. Generally, when people add the yeast directly to the flour, its advisable that you use instant yeast.

Besides the yeast, before you get pro at baking breads, always make sure you read the recipe and all the instructions properly before you start. Don’t believe anyone when they tell you how difficult it is to make a great bread or pizza crust or rolls, because trust me, it isn’t as difficult as it seems. Making good bread is an art, but it can be easily be learnt.

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Braided Cheese Spicy Rolls

Braided rolls made with cheese and spice

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Cuisine

American, Continental, Italian

Prep Time

30 minutes

Cook Time

20 minutes

Passive Time

1 hour

Servings

dozen MetricUS Imperial

Ingredients

• 4 3/4 cup All purpose Flour
• 3 tbsp Sugar
• 1/2 oz Active dry yeast
• 1.5 tsp Salt
• 2 tsp Red chili flakes
• 1.5 cups milk
• 1/4 cup unsalted butter cubed
• 2 No. eggs
• 1/2 cup cheddar cheese shredded

Cuisine American, Continental, Italian Prep Time 30 minutes Cook Time 20 minutes Passive Time 1 hour Servings dozen MetricUS Imperial Ingredients 4 3/4 cup All purpose Flour 3 tbsp Sugar 1/2 oz Active dry yeast 1.5 tsp Salt 2 tsp Red chili flakes 1.5 cups milk 1/4 cup unsalted butter cubed 2 No. eggs 1/2 cup cheddar cheese shredded

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Instructions

1. In a large bowl, combine 2 cups flour, sugar, yeast, salt and Red chili flakes.

   
2. In a saucepan, heat milk and butter to 120 - 130 F.

   
3. Add 1 egg to the flour in a mixture for 10 seconds on medium speed.

   
4. Add the milk-butter mix to the flour. Also add 1/2 cup flour. Beat for 2 minutes.

   
5. Stir in shredded cheese and the remaining flour. Keep mixing till everything is mixed well forming a soft dough.

   
6. Turn onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and keep in a warm place.

   
7. After around an hour, the dough should double up in size. If you are in a cold area, you might have to keep it for an extra hour for the dough to rise.

   
8. Punch the dough down. Turn onto a floured surface, divide into equal sized balls, cover and let rest for 15 minutes.

   
9. Shape them into 6 inches rope.

   
10. Braid three ropes together. Pinch the ends to seal. Repeat with the remaining dough.

    
11. Place on a greased baking sheet. Cover and let it rise again, in a warm place, for around 30 minutes. It should double up in size. Beat the remaining egg, brush over the braids. Bake at 375 F for 15-17 minutes or until golden brown.

    
12. Serve warm with butter or Olive oil with a side of salad.