Side Pannel
Challah Rolls
Challah Rolls
- Recipe Submitted by maryjosh on 03/21/2019
Ingredients List
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup (125 ml) warm water
- 1/3 cup (115 grams) honey
- 1/4 cup (56 grams) unsalted butter, melted and cooled
- 2 large eggs
- 3 - 3 1/2 (360 -420 grams) cups bread flour
- 3/4 teaspoon salt
- 1 egg + 1 teaspoon water, beaten, for egg wash
- Poppy seeds, for sprinkling (optional)
Directions
Combine warm water and yeast and let sit for 5 minutes till foamy.
In the bowl of an electric mixer fitted with a dough hook (or in a large bowl if you intend to knead by hand), combine the yeast mixture, honey, butter, and eggs. Add 2 1/2 cups of the flour, and the salt. Mix on low until it comes together to make a wet dough. Continue adding remaining flour 1/4 cup at a time until dough no longer sticks to your fingers when touched. You may not need all 3 1/2 cups of the flour. Dough should be able to be handled, but still very soft. It will not clear the bowl.
Continue kneading on low speed until smooth and elastic, about 5 minutes more.
Gently form into a ball and place in a greased bowl. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Gently punch down dough and gather back into a ball. Divide into 12 equal pieces. Working with one piece at a time, roll out into a 6-inch long rope and tie into a knot. Place on a sheet pan lined with parchment paper. Cover with greased plastic wrap and let rise until doubled again, about 30-45 minutes. Meanwhile, preheat oven to 350 degrees F.
Brush rolls with egg wash and sprinkle with poppy seeds, if using. Bake until golden brown, about 15-17 minutes.
Serve warm. Rolls are best the day they are baked, but will keep at room temperature for up to 3 days.
In the bowl of an electric mixer fitted with a dough hook (or in a large bowl if you intend to knead by hand), combine the yeast mixture, honey, butter, and eggs. Add 2 1/2 cups of the flour, and the salt. Mix on low until it comes together to make a wet dough. Continue adding remaining flour 1/4 cup at a time until dough no longer sticks to your fingers when touched. You may not need all 3 1/2 cups of the flour. Dough should be able to be handled, but still very soft. It will not clear the bowl.
Continue kneading on low speed until smooth and elastic, about 5 minutes more.
Gently form into a ball and place in a greased bowl. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Gently punch down dough and gather back into a ball. Divide into 12 equal pieces. Working with one piece at a time, roll out into a 6-inch long rope and tie into a knot. Place on a sheet pan lined with parchment paper. Cover with greased plastic wrap and let rise until doubled again, about 30-45 minutes. Meanwhile, preheat oven to 350 degrees F.
Brush rolls with egg wash and sprinkle with poppy seeds, if using. Bake until golden brown, about 15-17 minutes.
Serve warm. Rolls are best the day they are baked, but will keep at room temperature for up to 3 days.
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