Challah Rolls

Challah Rolls 1You can watch the video here (coming).

  • 3 tsps dry yeast
  • 1 tsp sugar
  • 1 tbsps flour

Mix all with 1/2 cup warm water and let proof for 5-6 minutes

In a mixer bowl, put

  • 4 cups flour to start ( may need to add 1/2-1 cup more depending on how sticky the dough is)
  • 1-1/4 cups warm water
  • 1/4 cup vegetable oil
  • 1/4 cup sugar
  • 1 tbsp salt
  • 2 eggs

Mix well.  When yeast is proofed, add it to the flour  mixer and mix well.  Add more flour if necessary

Challah Rolls 2Mix on medium low speed for about 5-6 minutes – alternately you may knead by hand until dough is smooth and not very sticky.

Put into a greased bowl and cover tightly with plastic wrap. Place in a warm place and let it double in bulk.

Remove from bowl, deflate. Cut in half, then divide the dough in half.  With the large half, divide the dough into two and make two long ropes, then form them into a snail (see video)

With the other half, divide into  small balls about the size of a large golfball each – try to get an even number of balls.

Then roll each ball into a long rope about 9″ long.  Twist two ropes together and then form into a snail.

Place on a baking sheet, cover, and let rise till double.

When doubled, brush all the bread with an egg wash – you can now leave plain or add sesame or poppy seeds on top.

Preheat oven to 350. Bake the large loaf for about  about 25-30  mins or golden. Test by inserting a toothpick into a thick part.

For the rolls, back about 20-25 minutes or until golden.

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