Tuesday, February 1, 2011

Challah Rolls - sugar variation

These Challah Rolls were made using a recipe out of our synagogue's cookbook, Can't Believe it's Kosher! They are topped with: poppyseeds, sesame seeds, honey, and cinnamon sprinkle.

The recipe:

1 c warm water, divided
1 envelope active dry yeast
1/2 c sugar plus 1 tbsp, divided
4 c flour
3 eggs + 1 egg for wash
1/2 c oil
1 tsp salt

Place 1/2 c warm water in bowl with yeast and 1 tbsp sugar.  Let sit for 10 minutes.

Add 2 c flour, eggs, sugar, oil, and rest of water.  Mix well.  Add half the flour.  Mix and let stand for 10 minutes.

Allow dough to rise for 1 hour or until doubled in size, punch down, rise for another hour (I'm not sure it's necessary to do the second rise... thoughts?).

From here, you can make a dozen to 18 rolls.  I roll out and tie in a not with the little nub on top.  Let rise again (the recipe says an hour, but I only do like 20 minutes because I'm usually running late before Shabbat).  Top with egg wash and any toppings you like.  I like a little cinnamon but it tends to make a very hard glaze.  I'm still working on a better method.

Bake at 350 for 30 to 35 minutes.
While I'm not crazy about this recipe a few days later (it gets a little tough), it freezes really well, and the rolls tastes wonderful with a little low temperature microwaving or an overnight thaw.  Plus, it helps The Hazz and I with portion control... we could easily eat two full challot meant for a dozen people in one evening.

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