Challah Rolls

Challah is a traditional Jewish holiday bread.  It is my understanding long braided loaves are baked for the Sabbath and are eaten then and throughout the year, round loaves of the same bread are baked for the New Year.  I used the same recipe used for these loaves and made rolls instead, however, if you wish, form your dough into a beautiful braided loaf!

Challah Rolls
Makes 12 large or 24 small rolls

Prep Time: 2 hours 30 minutes
Cook Time: 35 minutes
Total: 3 hours 5 minutes

Printable Recipe
Ingredients
1 ¼ cup warm water (40 degrees)
1 ½ tsp dry active yeast - about 1 eight gram package
¼ cup honey
2 tbsp vegetable oil
2 eggs, beaten
1 tsp salt
4 cups all purpose flour

Eggwash:
1 egg, beaten
1 tbsp honey

Directions

1. Pour warm water into the bowl of a stand mixer with the dough hook attached. To the water add yeast and allow to proof and become foamy. Add honey and stir then add oil, beaten eggs and salt.
2. Stir in flour, 1 cup at a time stirring for a few seconds between additions.
3. Allow mixer to do the work of kneading the dough for about 10 minutes or until smooth and elastic.
4. Place dough in a large bowl, cover with damp towel and allow to rise in a warm place for one and a half hours.
5. Line two cookie sheets with parchment paper and set aside. Flour your work surface and punch down dough. Knead a few times to redistribute air and yeast.
6. Divide dough into 12 equal pieces (24 for small). Form each roll as you desire – into a twist, knot or standard roll.
7. Place all completed rolls onto cookie sheets and cover with lightly damp tea towels to rise, about 30 minutes.
8. When second rise if done, beat together egg and honey for eggwash and brush tops of each roll.
9. Bake at 375 for 35 minutes or until they sound hollow when tapped on the bottom (If making 24 small rolls – check after 20-25 minutes).