Divide the risen dough into 8 to 10 portions. Roll each portion into a long log on a lightly floured surface.
Fold each log in half and form it into a plait by overlapping the ends and braiding them. If you prefer, you can also choose a classic plait or a different shape.
Let the plaits rise:
Place the formed plaits on a baking sheet lined with parchment paper.
Let the plaits rise again for about 30 minutes, until they have increased in size significantly.
Bake:
Preheat your oven to 210°C (top/bottom heat).
Bake the plaits for about 20-25 minutes, until golden brown and crispy.
Decorate:
Melt 50g butter and brush it over the freshly baked plaits.
Then roll the plaits in 3 packets of cinnamon sugar for the perfect cinnamon flavor.
Serve:
Let the plaits cool briefly and serve warm. They taste particularly good with a cup of coffee or tea.
100 year old recipe super soft and delicious, grandma’s rolls
Divide the risen dough into 8 to 10 portions. Roll each portion into a long log on a lightly floured surface.
Fold each log in half and form it into a plait by overlapping the ends and braiding them. If you prefer, you can also choose a classic plait or a different shape.
Let the plaits rise:
Place the formed plaits on a baking sheet lined with parchment paper.
Let the plaits rise again for about 30 minutes, until they have increased in size significantly.
Bake:
Preheat your oven to 210°C (top/bottom heat).
Bake the plaits for about 20-25 minutes, until golden brown and crispy.
Decorate:
Melt 50g butter and brush it over the freshly baked plaits.
Then roll the plaits in 3 packets of cinnamon sugar for the perfect cinnamon flavor.
Serve:
Let the plaits cool briefly and serve warm. They taste particularly good with a cup of coffee or tea.
