Soft Rolls

These beautiful rolls, enriched with butter and eggs, are a snap to make once you get the hang of shaping the braid. This recipe came from Relish Mag

• Ready In: 1 hr 15 mins
• Yields: 24 rolls

Ingredients

• 1 2⁄3 cups milk (2% at room temperature)
• 4 1⁄2 cups bread flour
• 1⁄2 ounce active dry yeast
• 2 3⁄4 teaspoons salt
• 4  tablespoons sugar
• 1⁄2 cup unsalted butter
• 2  eggs
• 1  egg, beaten

Directions

1. Mix milk, flour, yeast, salt, sugar, butter and eggs using a dough hook at low speed. Increase speed to medium, and mix until dough, when stretched, forms a fine membrane or window (about 15 minutes).
2. Transfer dough to an oiled bowl, cover with plastic wrap, and let rise 1 hour.
3. Portion dough into 2-ounce balls (about the size of a small lime). Roll each ball to form a rope about 15 inches long on a lightly floured surface. Braid into a knot by rolling each 2 oz portion into a 15 inch long rope. Then make the letter P and then curl the tail of the P around to form a Q. Twist the top of the original P 180 degrees. Place on baking sheet.
4. Let rolls rise 30 to 45 minutes. Preheat oven to 350°F
5. Brush rolls lightly with beaten egg. Bake 12 to 15 minutes until golden brown.