Braided Buns Recipe

Make your Easter holiday a festive affair with these flaky braided rolls.

| Spring 2019

Braided Buns. Photo by Getty Images/AnjelaGr.

Braided Buns

Yields 12 servings.


  • 2 cups milk
  • 2 tablespoons honey
  • 2-1/2 teaspoons instant yeast
  • 1/2 cup dry milk
  • 2 tablespoons butter, softened
  • 6 cups all-purpose flour, divided
  • 2 teaspoons salt


  1. In a saucepan, heat milk to a simmer over medium-low heat. Remove saucepan from heat, and set aside to cool to lukewarm.
  2. Pour warm milk into a large bowl. Add honey, and stir to combine and dissolve. Add yeast, and while it’s bubbling, add dry milk, butter, 3 cups flour, and salt. Mix well.
  3. Stir in another 2-1/2 cups flour, and knead dough for 3 to 4 minutes. Cover and let rest for 5 to 10 minutes.
  4. Knead for another 3 minutes, or until smooth and springy, adding the remaining flour as needed to keep it from sticking to the kneading surface.
  5. Place dough in a greased bowl, and turn to coat all sides. Cover bowl, and let dough rise in a draft-free place until doubled in size, 1 to 2 hours.
  6. Deflate dough, and divide into 6 equal portions. Roll each portion into a 21-inch-long rope. Join 3 ropes at one end, and braid them, using the classic 3-strand braiding method. Repeat with remaining ropes.
  7. Cut each braid into 6 equal portions. Pinch the ends of each roll to seal them, and tuck the “tail” under the braid. Place rolls on a greased baking sheet, and let rise for 20 minutes.
  8. Preheat oven to 350 F.
  9. Bake for 15 to 20 minutes. Remove from baking sheets, and let cool for 10 minutes before serving.



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