Round Rolled Bread (Video)
This round rolled bread is something I prepare often for my family. I usually make it for gatherings, birthdays or holidays. That is a typical Bulgarian bread that is served for the happiest occasions. Every family has a recipe that is passed down from generation to generation.
The crust of the bread is so crunchy and buttery, but the inside is even better. You have never tried so soft and fluffy bread before. It has unique texture and taste.
Why should you make it?
I think that every person should prepare homemade bread at least once in their life. While the bread is baking there is a smell that cannot be compared to any other aroma. It transforms every house into a home.
Making this round rolled bread is not hard but it requires patience. If you don’t have a stand mixer it will be a little more challenging. You can knead by hand or use a bread maker. Using your hands to prepare the dough is messy but it is like therapy. It is so satisfying to know that you made something with your hands.
If you decide to use a bread maker set it to the dough program. This program will knead and rise the dough for you without baking it. Any appliance you have that is able to knead the dough for you would be useful.
When you are making the dough never add the yeast and the salt together. I usually add the yeast to the liquid ingredients and salt to the flour. Salt can inhibit the action of the yeast.
Proof the dough away from AC vents and drafts. The dough should be well covered and oiled. I use a slightly warm oven to rise my dough. I start is at 170F for a minute or until the temperature reaches 110F and I turn it off. Sometimes I place my dough in the microwave, without starting it or warming it in advance. It is very isolated space, without any drafts and I’m able to achieve great results.
Spread the egg wash before proofing for a second time. Once the bread has risen do not open the oven. Any drafts can deflate the dough. Start preheating the oven with the bread inside. this method creates amazing results, because the dough is not exposed to sudden temperature changes and bakes evenly.
Round Rolled Bread
- 1 large egg separated
- 1 ½ cup whole milk lukewarm
- 1 tsp sugar
- 1 Tbsp active dry yeast
- 4 cups flour I use all purpose
- 1 tsp salt
- ¼ cup melted butter that equals 4 Tbsp. I use 2 Tbsp in the dough and 2 Tbsp to spread on the dough
- Prepare one small bowl/cup and one large (the bowl of a stand mixer). Crack the egg open and separate the egg yolk from the egg white. Put the egg white in the bowl of the mixer and the egg yolk in the small bowl.
- Add a tablespoon of milk to the egg yolk in the small bowl and stir it well. Cover and set aside. This will be your egg wash.
- Add the rest of the milk, sugar, two tablespoons of the melted butter and the yeast to the egg white in the bowl of the stand mixer. Start the mixer on the lowest setting to combine the liquid ingredients. They don’t need to be combined very well. Just lightly stirred.
- Then add three cups of flour and the salt to the mixing bowl. Start mixing on the lowest possible speed until you create a wet dough.
- Gradually add the fourth cup of flour to the mixture (1/4 cup at a time) until you get a dough that is no longer sticky. Add more flour if needed.
- Once all the flour is incorporated increase the speed of mixing slightly and knead for at least 10 minutes.
- When the dough is ready, grease the mixing bowl, cover it with a towel or plastic wrap and leave it for 50 minutes to rise.
- After the dough has risen, place it on a floured surface and roll it to a rectangle.
- Drizzle the leftover butter on top and spread it along the rectangle surface.
- Roll a roll, starting with the long end (see the video). Then, using a knife, cut the roll in the middle. You will get two small rolls. Cut them in the middle too. Each piece you get cut one more time in the middle . You should get eight small, rose looking rolls.
- Line a 9 inch round cake pan with parchment paper, spray it with nonstick spray and arrange the rolls in it.
- Use a brush to spread the egg wash on top of the dough.
- Put the cake pan in a slightly warm (110-120 F) oven for 30 minutes to rise.
- After the dough has doubled its size start preheating the oven to 355F (with the dough inside). As soon as you start the preheating of the oven set a timer to 40 minutes.
- Once the timer beeps carefully remove the bread from the oven and from the pan. Sometimes I return the bread in the oven for extra 5 minutes, without the pan, because I like to crisp up the bottom of the bread. That step is optional.
- Place the bread on a cooling rack and allow at least 10 minutes of rest time before brake it apart.