Easy Braided Brioche Rolls

Day 1:
Sift 3 cups of flour, yeast, sugar, and salt into the food processor bowl. Pulse a few times to blend, then switch the processor to the “On” position and add 4 eggs and warm milk. Process continuously until the dough starts forming then start adding chunks of butter. Keep processing until the dough is smooth. If the dough is too sticky, add only 1 teaspoon of flour at a time and pulse until smooth. The dough should be soft and a slightly sticky.

Transfer the dough onto a floured working surface and knead (with floured hands) enough to form a smooth ball. Scrape any dough that stuck to the working surface with a dough scraper and knead back into the ball. Put the dough in a bowl or container, seal with a lid, and let it rise overnight in the refrigerator.

Day 2:
Prepare cookie sheets: turn them upside down and line with parchment paper, sprinkle with flour. In a small bowl, whisk one yolk and half of an egg white to make an egg wash; set aside.

Remove the brioche dough from the refrigerator onto the floured surface. Sprinkle a bit flour on the top and flatten the dough with your hands. Using a larger rolling pin, roll the dough out to about 10 by 14 inch sheet. This sheet size will allow for about 13 rolls. Roll the dough out more to make more rolls, keeping length about 14 inches long.

Using a stainless steel dough scraper or a different cutting tool, cut it lengthwise into ½ inch wide strips (you will have 20 strips, 14 inches long).

Now carefully cut all the 14 inch strips in half; now you have 40 strips that are 7 inches long.
Remove three strips and roll each one out to about 1 inch wide and 10 inches long. Don’t worry if the strips are very thin. Brush the top of each strip with the egg wash. Join the three strip ends by pressing them together with a rolling pin and braid the strips of dough. Don’t worry if the braid is not perfect.

After you braid the dough, lay out the braided strip in front of you. Gently hold the one end of the stripe and begin rolling inwards just as you would roll a cinnamon roll. Tuck the loose end of the braid underneath the roll and transfer it to the cookie sheet. Brush the top with egg wash. Continue braiding the rest of the dough strips as just described. Let rise in warm place for at least 30 minutes before baking.

Preheat oven to 375ºFahrenheit and bake for 18–20 minutes or until golden brown.