Anna Olson’s egg rolls

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I love homemade fresh bread and I LOVE it straight out of the oven smothered with margarine.

I find that Anna Oslon makes making bread seem like a walk in the park.

I had a bit of difficulty with the braiding, but nothing a couple of you tube videos couldn’t fix.

Ingredients:

¾ x cup milk, heated to 104 degree Celsius.

2 ¼ x tsp anchor yeast.

¼ x cup castor sugar.

2 x eggs + 1 egg yolk.

¼ x cup cooking oil.

3 ¼ x cups cake flour.

½ x tsp salt.

1 x egg yolk whisked together with 2 x tbsp. milk from brushing before baking.

Sesame seeds and poppy seeds to sprinkle over the top.

Method:

Add all the ingredients in the stand mixing bowl, fitted with the hook attachment.

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Combine the ingredients until it comes together, let the mixer mix for about another 5 minutes.

Turn the dough onto a floured surface and using your hands shape into a round shape.

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Place the dough in a bowl that has been sprayed with spray and cook.

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Cover with cling wrap and let rise for about 90 minutes or until doubled in sized.

Turn the dough out onto a floured surface.

Weigh the dough and divide by 12.

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Cut the dough into equal weigh 12 pieces of dough.

Take each piece and divide into 2 equal parts.

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Roll out each half into a long rope.

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Place each rope over each other, so that it resembles an X.

Braid the ropes together and tuck the ends together.

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Continue until all 12 loaves have been braided.

Pace each mini loaf on a greased baking tray.

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Cover the tray with cling wrap and let the buns rise for another 45 minutes or until doubled in size.

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Using the egg brushing mixture, generously brush each loaf and sprinkle with either sesame or poppy seeds or a combination or both.

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Pop into a preheated oven at bake at 180 degrees for 20 – 30 minutes or until the tops are nice and golden brown.

 

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