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Spiral Twist Bread Rolls Recipe

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Spiral Twist Bread Rolls are soft, fluffy, and beautifully twisted rolls made from an all-purpose yeast dough. Perfect for sandwiches or as a side, these rolls have a lovely golden crust with a delicate crumb inside. The dough is enriched with milk and egg for tenderness, and the twisting technique creates a visually appealing shape that impresses at any meal or gathering.

Ingredients

Dough Ingredients

  • 1/2 cup lukewarm Water
  • 1 cup lukewarm Whole Milk
  • 1 package Dry Yeast (about 2 1/4 tsp)
  • 1 teaspoon Sugar
  • 1 large Egg, beaten
  • 4 cups All-Purpose Flour, plus extra for dusting
  • 3/4 tablespoon Salt

Egg Wash

  • 1 large Egg
  • Pinch of Salt

Instructions

  1. Activate yeast: In the bowl of a stand mixer fitted with a dough hook, combine the lukewarm water, lukewarm milk, sugar, and dry yeast. Let stand at room temperature for about 10 minutes until the yeast bubbles and begins to foam, indicating it is active. Then add the beaten egg and stir well to incorporate.
  2. Mix dough: Add salt and start adding flour gradually. Stir with the mixer on low speed until flour begins to absorb the wet ingredients. Gradually add the remaining flour keeping the mixer on low. Once combined, increase the mixer speed to medium and knead the dough for about 5 minutes until it is smooth, elastic, and pulls away from the bowl sides.
  3. First rise: Shape the dough into a ball and place it in a greased mixing bowl. Cover it tightly with plastic wrap. Allow it to rise in a warm area (such as inside a microwave or a turned-off oven) for 1.5 to 2 hours, or until doubled in size.
  4. Prepare portions: Punch down the risen dough to release air. Depending on the amount, measure and divide the dough into desired portions. This recipe’s quantity makes approximately 5 rolls at 90 grams each or 8 smaller rolls at 56 grams each. For demonstrated rolls, double the recipe to make about 10 rolls.
  5. Shape rolls: Cut each dough piece into two equal halves. Roll each half into a long rope approximately 8 inches in length. Take the two ropes, pinch the top ends together, twist the ropes around each other by twirling from right to left, then pinch the twisted bottom end. Form a spiral shape by twirling the twisted rope inward and securing the end underneath to hide it, creating a flower-like appearance.
  6. Second rise: Place the shaped rolls on a baking sheet lined with parchment paper. Cover loosely and allow them to rise again for at least 45 minutes, preferably up to 60 minutes, until nearly doubled in size.
  7. Apply egg wash: Beat one egg with a pinch of salt (this helps reduce stringiness of the wash). Brush this egg wash evenly over each roll to give them a shiny golden crust when baked.
  8. Preheat oven: Heat the oven to 400 degrees Fahrenheit (200 Celsius).
  9. Bake: Bake the rolls for 30 to 35 minutes until golden brown on top and light when lifted. Oven times may vary slightly, so keep an eye on the crust color and texture.
  10. Cool down: Remove the rolls from the oven and let them cool on a wire rack for at least 15 minutes. Cover them with a cotton towel to maintain softness and enhance flavor as they cool.

Notes

  • Ensure liquids are lukewarm (about 100°F/38°C) to activate yeast properly without killing it.
  • Use a stand mixer with a dough hook for ease, but the dough can also be kneaded by hand.
  • The dough is versatile and can be used to make various bread shapes, pizza bases, or loaves.
  • Rising times may vary depending on ambient temperature; warm places speed this up.
  • Brush egg wash carefully to achieve shiny, appetizing rolls but avoid pooling for even color.
  • Covering hot rolls with a towel after baking keeps them soft rather than crusty.

Find it online: https://bitezly.com/spiral-twist-bread-rolls-recipe/