Braided Sugar Buns

Braided Sugar Buns are so delightful! Simply made with 3 ingredients. Rhodes Bake And Serve Rolls make these one of the easiest recipes. Using a classic braided technique you’ll shape these rolls, brush them with an egg and sprinkle the tops with sugar in the raw. Then baked to perfection and served with butter and your favorite jam.

If you’ve been around long enough you know that I always have Rhodes products in my freezer. It makes it easier to make sides like my Cheesy Garlic Skillet Bread. I also love using them with sweet recipes like my Orange Pull Apart Bread and Chocolate Star Bread.

How To Make Braided Buns

  • Line a baking sheet with parchment and lay out 24 frozen rolls.
  • Lightly cover with plastic wrap and thaw on the counter for 2 hours at room temp.
  • When ready to braid, rolls should still be cold, but not frozen in the center.
  • Take two rolls and cut them each evenly in half.
  • Roll each half into a 5 inch length.
  • Place two side by side going vertical leaving about 1/2 inch in between.
  • Place the other two side by side going horizontal over the center of the others, leaving 1/2 inch in between (forming what looks like a hashtag).
  • Kind of like weaving a basket, tuck the top strand closest to you under the bottom right strand.
  • Then take the bottom left strand and place it over the top left strand.
  • Going around in a circle, take the two strands sticking out of the right side and cross them over each other. Work your way to the top, left and bottom and do the same.
  • Pinch all the ends together underneath your braid and place onto a parchment lined baking sheet. Cut and braid remaining dough balls.
  • Once you have 12 evenly spaced braided rolls on the baking sheet, cover lightly with plastic wrap that has been sprayed with cooking spray.
  • Let these rise on the counter for 30 minutes.
  • In a small bowl, whisk one egg together really well.
  • Lightly brush each braided roll with egg wash and sprinkle the tops with course sugar.
  • Bake at 350 degrees for 15-18 minutes.
  • Serve immediately.

Braided Sugar Buns Recipe

Braided Sugar Buns

Amy Williams mynameissnickerdoodle.com
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Course: Breakfast
Cuisine: American
Prep Time: 2 hours
Cook Time: 15 minutes
0 minutes
Total Time: 2 hours 15 minutes
Servings: 12 servings

Ingredients

  • 24 Rhodes Bake and Serve Rolls
  • 1 Large Eggs
  • 2 TBSP Coarse Sugar

Instructions

  • Line a baking sheet with parchment and lay out 24 frozen rolls.
  • Lightly cover with plastic wrap and thaw on the counter for 2 hours at room temp.
  • When ready to braid, rolls should still be cold, but not frozen in the center.
  • Take two rolls and cut them each evenly in half.
  • Roll each half into a 5 inch length.
  • Place two side by side going vertical leaving about 1/2 inch in between.
  • Place the other two side by side going horizontal over the center of the others, leaving 1/2 inch in between (forming what looks like a hashtag).
  • Kind of like weaving a basket, tuck the top strand closest to you under the bottom right strand.
  • Then take the bottom left strand and place it over the top left strand.
  • Going around in a circle, take the two strands sticking out of the right side and cross them over each other. Work your way to the top, left and bottom and do the same.
  • Pinch all the ends together underneath your braid and place onto a parchment lined baking sheet. Cut and braid remaining dough balls.
  • Once you have 12 evenly spaced braided rolls on the baking sheet, cover lightly with plastic wrap that has been sprayed with cooking spray.
  • Let these rise on the counter for 30 minutes.
  • In a small bowl, whisk one egg together really well.
  • Lightly brush each braided roll with egg wash and sprinkle the tops with course sugar.
  • Bake at 350 degrees for 15-18 minutes.
  • Serve immediately.
Tried this recipe?Mention and tag @mynameissnickerdoodle!

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