Best 7 Braided Sweet Roll Recipes

BRAIDED SWEET ROLL

Steps:

• 1. Unroll Cresent Rolls into a sheet. Press edges to seal. Cut strips on each side for folding. Spread 1/2 cup Red Pum Jelly down the middle of the dough. Sprinkle a half cup of Grapenuts on top of jelly. Sprinkle lemon zest on top of that. Then sprinkle raisins on top of other ingredients. Using strips braid the bread.Place on lighly greased cookie sheet. It would be easier to make this if you put the bread on the cookie sheet and work from there. Bake at 375 until brown. Mix 2 cup of powered sugar, butter and vanilla, add milk to make a thin consistency and drizzle over Braided Roll. Cool and enjoy.
• 2. you can add marachino cherries or candied fruit to decorate for Christmas.

SWEET BRAIDED BREAD

Steps:

• Dissolve yeast in warm water in a small bowl. Beat eggs and egg yolk together in a small bowl. Scoop out 2 tablespoons of beaten egg; keep refrigerated.
• Preheat the oven to 170 degrees F (75 degrees C).
• Combine sugar, margarine, and salt in a large bowl. Mix thoroughly until dissolved. Add warm and cool cream to the bowl. Stir in yeast mixture. Beat in eggs. Add flour 1 cup at a time, blending well between additions.
• Turn dough out onto a floured board; knead until smooth and elastic, 5 to 7 minutes. Spray a clean bowl with cooking spray. Place dough inside and spray the top.
• Cover dough with a dish cloth. Turn off oven and place dough inside. Allow to rest until doubled in size, about 1 hour.
• Remove dough from the bowl and knead for 2 to 3 minutes. Split in half; split each half into thirds. Roll each section of dough into long, 24-inch snakes. Braid 3 together, making sure to secure the ends. Repeat with the remaining 3 sections.
• Reheat the oven to 170 degrees F (75 degrees C). Line a cookie sheet with parchment paper. Transfer braids to the cookie sheet.
• Turn off oven. Let braids rise in the warm oven for 45 minutes.
• Remove braids from the oven and brush with reserved beaten egg. Preheat the oven to 350 degrees F (175 degrees C).
• Bake braids in the preheated oven until tops are golden, 25 to 30 minutes. Cool completely before slicing.

GERMAN SWEET BRAIDED ROLLS FLACHSWICKEL

Steps:

• Put the butter and milk into a small saucepan and heat gently to melt. When melted, pour into the mixer bowl with the flour, yeast, sugar, eggs, and salt. With the dough hook, mix on speed 4 for 3 minutes until combined. Cover and leave in a warm, draft free place for 30 minutes.
• Preheat the oven to 325°F Remove the dough from the mixer bowl and divide into 24 equal size pieces. Roll each piece into a sausage shape and roll them in the confectioners' sugar.
• Lay three pieces of dough side by side and press the ends of these together. Braid the three pieces, pressing the other ends together to finish. Repeat with the remaining dough to make eight rolls. Transfer to a cookie sheet and leave to stand for 30 minutes. Cook the rolls in the oven for 20 minutes until golden brown, and serve warm. Makes 8. Preparation time: 15 minutes plus 1 hour rising time. Cooking time: 20 minutes.

BRAIDED CINNAMON ROLL KNOTS

Steps:

• Whisk together the flour, granulated sugar, yeast and 1 teaspoon salt in the bowl of a stand mixer fitted with the dough hook.
• Combine the milk and 4 tablespoons of the butter in a small saucepan and heat over medium until the butter melts. Remove from the heat and let cool until the milk mixture is about 120 degrees F. Beat in the eggs.
• Add the milk mixture to the flour mixture. Mix on medium speed until all the flour is incorporated, about 3 minutes. Increase the speed to high and mix until the dough forms a ball and pulls away from the sides of the bowl, about 5 minutes. Grease a medium bowl with butter and add the ball of dough, flipping to coat. Cover the bowl with plastic wrap and put in a warm place until doubled in size, about 1 hour.
• Meanwhile, whisk the brown sugar, cinnamon and remaining 1/2 teaspoon salt in a medium bowl. Stir in the remaining 6 tablespoons butter until well combined and spreadable; set aside.
• Generously flour a work surface and roll the dough out into a 12-by-15-inch rectangle with one of the shorter ends closest to you. Spread the brown sugar mixture evenly over the dough all the way to the edges. Fold the edge closest to you up and over a third of the way, then fold the top edge down to cover it like a letter. Pinch the edges closed to seal in the filling. Flip it over the dough so the seam is on the bottom and roll again into an 8-by-12-inch rectangle.
• Using a sharp knife, cut the dough into twelve 1-inch-wide strips. Working one at a time and starting 1/2 inch in from one end, cut each strip of dough lengthwise into 3 smaller strips so they remained attached at the top. Braid the three strips together, lightly pinch the ends and gently roll the braid into a spiral. Tuck the rolled dough into a nonstick muffin tin with the uncut end at the bottom of the cup and the braided side up. Repeat with the remaining dough. Cover the tin with plastic wrap and put in a warm place until puffy, about 45 minutes.
• Preheat the oven to 350 degrees F.
• Bake the cinnamon rolls, rotating the pan halfway through, until golden, about 20 minutes. Let cool in the pan for 5 minutes and then turn out onto a wire cooling rack.
• Whisk the confectioners' sugar, cream and vanilla in a small bowl until smooth and spread on the rolls while they are still warm.

BEST BASIC SWEET BREAD

Steps:

• In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
• In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
• Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
• Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.

EDY'S BRAIDED ROLLS

Steps:

• Lightly butter a medium bowl; set aside. In a small measuring cup combine the warm water and yeast, and let stand until foamy, about 5 minutes. Pour into a medium bowl. Add milk, sugar, butter, egg, salt, and 2 cups flour. Stir until smooth. Add just enough (at least 1 1/2 cups) of the remaining flour to make a dough that is easy to handle.
• Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in buttered bowl, turning to coat. Cover with plastic wrap, and let rise until doubled in bulk, about 2 hours.
• Line two baking sheets with Silpats baking mats; set aside. Punch down dough. Turn out onto a lightly floured surface. Cut into two pieces, cover one piece with plastic wrap. Roll out remaining piece into a rectangle, about 14 inches long and 6 inches wide. Cut crosswise into 10 rectangles a little less than 1 1/2 inches wide and 6 inches long.
• Working with one rectangle at a time, make 2 lengthwise cuts, starting about 1/2 inch from one end, dividing the rectangle into three narrow strips. Braid the three strips together, pinching both ends to seal. Transfer to a prepared baking sheet. Repeat process with remaining dough. Brush braids with melted butter. Cover lightly with plastic wrap, and let stand in a warm spot until doubled in bulk, about 30 minutes.
• Preheat oven to 400 degrees. Bake rolls until golden brown, 15 to 20 minutes.

SWEET YEAST ROLLS

Steps:

• First add the baking soda and sugar to the hot milk & then add the shortening to the milk mixture & cool.
• Put the yeast into the warm water to dissolve.
• Sift the flour, salt and baking powder. When the milk is cool, add the yeast mixture to the milk, then mix with the flour. Cover with a towel; let the dough rise in a warm spot until doubled.
• Stir the batter well then beat vigorously for about 30 seconds. Form into to rolls about 2 hours before baking.
• Bake at 375 degrees for 15 to 20 minutes.
• You can also fill greased muffin-pan cups about two-thirds full.
• Prep time includes proofing time.