Braided Mini Greek Sweet Rolls
 
Prep time
Cook time
Total time
 
A soft and highly aromatic dough makes these mini sweet rolls incredibly tasty. The traditional Greek tsoureki that is enjoyed during Easter, is turned into individual small rolls that are perfect to enjoy for breakfast
Author:
Recipe type: Breakfast Bread Rolls
Cuisine: Greek
Serves: 16 rolls
Ingredients
  • 4 oz. butter, room temperature
  • 1½ cups sugar
  • 1¼ cups whole milk
  • ---- zests of a lemon & an orange
  • 3 TBSP. fresh orange juice (from half an orange)
  • ½ cup lukewarm/tepid water
  • 2 tsp. sugar
  • 1½ TBSP. active dry yeast
  • 3 large eggs
  • 7½ cups bread flour (preferable) or, All Purpose flour
  • 1 TBSP. freshly ground mahlepi
  • ¼ tsp. ground mastic (optional)
  • ½ TBSP. extra virgin olive oil
  • 1 large egg
  • 1 TBSP. milk
  • ¼ cup sesame seeds or sliced almonds
Instructions
  1. In a medium pot over medium low heat, add the butter, the sugar and the milk. Cook for a few minutes, stirring often, until the butter is melted. Add the zests, then remove from heat and let the mixture cool slightly. Stir in the orange juice.
  2. In a glass measuring cup, mix the lukewarm water, the sugar and the yeast. Allow it to sit for 5 minutes, until it bubbles and the yeast is activated.
  3. Beat the three eggs and add them to the reserved butter/milk mixture.
  4. Sift the flour, ground mahlepi and mastic and place in the bowl of a stand mixer. To the dry ingredients, add the reserved butter/milk mixture and the yeast mixture. Mix to form a soft and pliable dough, which will be a little sticky. Rub the surface with the olive oil and cover with plastic wrap. Let it rise at room temperature for two hours.
  5. Punch the dough down and divide it into three equal portions. You will need only ⅓ of the recipe to make these bread rolls. Cover and refrigerate the remaining ⅔ of the dough, to make two whole braided loaves another time following the original recipe.
  6. Divide the dough into 16 little pieces, each piece about 45 gr. (1.5 oz). Roll each piece into long 15" ropes. Working with one piece at a time, shape it like a small braid, the way it is shown in the photos above. Place each one on a parchment paper lined baking sheet and let the bread rolls rise at room temperature for at least half an hour.
  7. Pre-heat oven to 350° F. In a small bowl, whisk together remaining egg and milk. Brush the tops of the mini sweet rolls with the egg/milk mixture and sprinkle with some sesame seeds. Bake them for about 12 minutes, or until they get a light brown color - be careful to not over bake! Place the bread rolls on a rack to cool slightly and enjoy!
Notes
This recipe makes 3 large braided loaves of tsoureki. As I explain in step 5, we only need ⅓ of this delicious dough to make 16 mini Greek sweet rolls!
I refrigerate the rest of the dough and use it later in the week, to either make 2 large braid loaves or more of the mini sweet rolls! It is a delicious dough and the baked loaves freeze very well!
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/braided-mini-greek-sweet-rolls/