Challah Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">2 tsp salt</li><li class="ingredients-single-item">3 large eggs (2 for dough, 1 for egg wash)</li><li class="ingredients-single-item">80ml vegetable oil</li><li class="ingredients-single-item">180ml warm water (about 38°C/100°F)</li><li class="ingredients-single-item">2 tbsp honey</li><li class="ingredients-single-item">Optional toppings: sesame seeds, poppy seeds, or flaky sea salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating your yeast. In a small bowl, combine the warm water (38°C/100°F - it should feel warm but not hot to the touch) with 1 teaspoon of the sugar and sprinkle the yeast over the top. Let it sit for 5-10 minutes until foamy and fragrant. This activation step ensures your yeast is alive and will provide proper rise to your challah rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the dough hook, combine the bread flour, remaining sugar, and salt. Mix briefly to incorporate. Bread flour, with its higher protein content, will develop stronger gluten strands, giving your challah its characteristic chewy texture and beautiful structure.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together 2 eggs, oil, and honey until well combined. Make a well in the center of your dry ingredients, then pour in both the yeast mixture and the egg mixture. Start the mixer on low speed to prevent flour from flying everywhere, then gradually increase to medium-low. Knead for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. The dough should clear the sides of the bowl but may still stick slightly to the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer your dough to a lightly oiled bowl, turning once to coat both sides. Cover with a damp kitchen towel or plastic wrap and let rise in a warm, draft-free spot for 1-1.5 hours, or until doubled in size. The slow rise allows the flavors to develop and the gluten to relax, resulting in a more tender final product.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once doubled, gently punch down the dough to release excess air bubbles. Turn it out onto a clean work surface (no need to flour; a clean, dry surface provides better traction for shaping). Divide the dough into 12 equal portions using a kitchen scale for precision, then further divide each portion into 3 pieces for braiding.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For each roll, roll the 3 small pieces into strands about 15cm long, tapered slightly at the ends. Pinch the three strands together at one end, then braid them: right strand over middle, left strand over middle, and repeat until you reach the end. Pinch the ends together and tuck them under slightly for a neat finish. Place each braided roll on a parchment-lined baking sheet, leaving about 5cm between them to allow for expansion.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cover the shaped rolls loosely with a kitchen towel and let them undergo a second rise for 30-45 minutes, or until they're puffy and about 1.5 times their original size. Meanwhile, preheat your oven to 180°C (350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the rolls have risen, prepare your egg wash by beating the remaining egg with 1 tablespoon of water until smooth. Using a pastry brush, gently brush the entire surface of each roll with the egg wash, taking care not to deflate them. This egg wash is crucial for achieving that signature glossy, golden-brown challah crust. If using toppings, sprinkle them on now while the egg wash is still tacky.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 18-20 minutes, rotating the tray halfway through for even browning. The rolls are done when they're deeply golden brown and sound hollow when tapped on the bottom. If they're browning too quickly, loosely cover with aluminum foil for the remaining bake time.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the rolls to a wire rack to cool for at least 20 minutes before serving. This cooling period allows the internal structure to set properly. Enjoy warm or at room temperature. Store any leftover rolls in an airtight container for up to 3 days, or freeze for up to 1 month for longer storage. To refresh, warm briefly in a 150°C (300°F) oven for 5-7 minutes.</li></ol>