Ron's take on (no honey in this recipe) challah rolls – adapted from Jamie Geller’s challah for bread machine recipe.
Ingredients
- 5 cups (1.2 liters) flour (semi-coarse wheat flour)
- ½ cup (0.12 liters) sugar
- 11 grams dry active yeast
- 1 tablespoon salt
- ¾ cup (0.18 liters) warm water
- ¼ cup (0.06 liters) extra virgin olive oil
- 2 large eggs for the dough
- 1 large egg for egg washing finished dough
Method
- Put all dry ingredients in a bowl for an electric mixer with dough hook
- Add all wet ingredients
- Mix on low speed with dough hook
- When done mixing, remove dough and oil the bowl with a teaspoon of oil
- Put the dough in the bowl and cover with cling film
- Let rise for 1-2 hours until about double in size
- Remove dough and knead by hand
- Put the dough back in the bowl and cover it again with cling film
- Let rise a second time for 1-2 hours until about double in size
- Preheat oven to 180 degrees Celsius
- Remove dough from the bowl without kneading it
- Cut the dough into whatever shapes are desired
- Place on baking sheets with baking paper
- Brush with an eggwash of 1 large egg beaten with a teaspoon of water
- Cover with sesame or poppy seeds if desired
- Bake in oven 180-degree oven (with no fan) for about 30 minutes