Braided Stuffed Bread Rolls
Braided Stuffed Bread Rolls
Ingredients
For the Dough
- 3 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup warm milk, 105-115°F
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Fillings
- 1 cup ricotta cheese, drained if watery
- 2 tablespoons fresh parsley, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 pound thinly sliced deli ham
For the Egg Wash
- 1 large egg
- 1 tablespoon water or milk
Instructions
- 1
In a large mixing bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy. This indicates the yeast is active.
⏱️ 10 min
- 2
Add the melted unsalted butter, large egg, salt, and 1 cup of the all-purpose flour to the yeast mixture. Mix until well combined. Gradually add the remaining flour, 1/2 cup at a time, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook.
⏱️ 15 min
- 3
Lightly grease a clean bowl with a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 4
While the dough is rising, prepare the cheese filling. In a small bowl, combine the ricotta cheese, chopped fresh parsley, 1/4 teaspoon salt, and black pepper. Mix well. Set aside. Prepare the ham by separating the slices.
⏱️ 10 min
- 5
Once the dough has doubled, gently punch it down to release the air. Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into an oval or circular shape, about 1/8 inch thick and roughly 8-10 inches long.
⏱️ 10 min
- 6
To create the braided edge: Fold one rolled dough oval in half lengthwise. Using a pastry cutter or sharp knife, make several parallel slits (about 1/2 inch apart) along the curved, folded edge, cutting only through the top half of the dough and leaving about 1 1/2 inches of the straight edge intact. Carefully unroll the dough. Take each cut strip and gently twist it once, then fold it over towards the center of the dough, creating a braided pattern along one side.
⏱️ 15 min
- 7
Place your chosen filling along the solid, un-cut edge of the dough. For two rolls, use about 1/4 cup of the cheese mixture each. For the other two, layer about 2-3 slices of deli ham each. Ensure the filling is evenly distributed but leaves a small border.
⏱️ 5 min
- 8
Carefully fold the solid edge of the dough over the filling, completely encasing it. Then, gently pull the pre-braided strips from the opposite side over the filled section, laying them down to cover the roll and create the decorative braided top. Pinch and seal the ends of the dough to secure the filling and maintain the roll's shape.
⏱️ 10 min
- 9
Line a baking sheet with parchment paper. Carefully transfer the formed bread rolls to the prepared baking sheet, leaving space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for another 30-45 minutes, or until noticeably puffy. Preheat your oven to 375°F during the last 15 minutes of the second rise.
⏱️ 45 min•🌡️ 375
- 10
In a small bowl, whisk together the large egg and 1 tablespoon of water or milk for the egg wash. Gently brush the tops of the risen rolls with the egg wash. Bake for 20-25 minutes, or until the rolls are golden brown and cooked through. Let cool slightly on a wire rack before serving.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Braided Stuffed Bread Rolls
Ingredients
For the Dough
- 3 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup warm milk, 105-115°F
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Fillings
- 1 cup ricotta cheese, drained if watery
- 2 tablespoons fresh parsley, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 pound thinly sliced deli ham
For the Egg Wash
- 1 large egg
- 1 tablespoon water or milk
Instructions
- 1
In a large mixing bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy. This indicates the yeast is active.
⏱️ 10 min - 2
Add the melted unsalted butter, large egg, salt, and 1 cup of the all-purpose flour to the yeast mixture. Mix until well combined. Gradually add the remaining flour, 1/2 cup at a time, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook.
⏱️ 15 min - 3
Lightly grease a clean bowl with a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 4
While the dough is rising, prepare the cheese filling. In a small bowl, combine the ricotta cheese, chopped fresh parsley, 1/4 teaspoon salt, and black pepper. Mix well. Set aside. Prepare the ham by separating the slices.
⏱️ 10 min - 5
Once the dough has doubled, gently punch it down to release the air. Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into an oval or circular shape, about 1/8 inch thick and roughly 8-10 inches long.
⏱️ 10 min - 6
To create the braided edge: Fold one rolled dough oval in half lengthwise. Using a pastry cutter or sharp knife, make several parallel slits (about 1/2 inch apart) along the curved, folded edge, cutting only through the top half of the dough and leaving about 1 1/2 inches of the straight edge intact. Carefully unroll the dough. Take each cut strip and gently twist it once, then fold it over towards the center of the dough, creating a braided pattern along one side.
⏱️ 15 min - 7
Place your chosen filling along the solid, un-cut edge of the dough. For two rolls, use about 1/4 cup of the cheese mixture each. For the other two, layer about 2-3 slices of deli ham each. Ensure the filling is evenly distributed but leaves a small border.
⏱️ 5 min - 8
Carefully fold the solid edge of the dough over the filling, completely encasing it. Then, gently pull the pre-braided strips from the opposite side over the filled section, laying them down to cover the roll and create the decorative braided top. Pinch and seal the ends of the dough to secure the filling and maintain the roll's shape.
⏱️ 10 min - 9
Line a baking sheet with parchment paper. Carefully transfer the formed bread rolls to the prepared baking sheet, leaving space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for another 30-45 minutes, or until noticeably puffy. Preheat your oven to 375°F during the last 15 minutes of the second rise.
⏱️ 45 min•🌡️ 375 - 10
In a small bowl, whisk together the large egg and 1 tablespoon of water or milk for the egg wash. Gently brush the tops of the risen rolls with the egg wash. Bake for 20-25 minutes, or until the rolls are golden brown and cooked through. Let cool slightly on a wire rack before serving.
⏱️ 25 min•🌡️ 375