Challah Roll
Soft, fluffy, and tender rolls made with a challah dough,
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7.5 Cups Unbleached all-purpose flour ((900g))
- 1 Tablespoon Instant yeast
- 4 Tablespoon Sugar ((50g))
- 2 teaspoons Salt ((12g))
- 1 3/4-2 Cups Lukewarm water ((420-480ml))
- 1/4 Cup Vegetable oil ((60ml))
- 1 Large Egg
- 1/2-1 Cup Sesame seeds
- 1/2-1 Cup Poppy seeds
- 1/2-1 Cup Everything but the bagel seasoning
Instructions
- 1
Sift the flour in a large mixing bowl or a bowl of a stand mixer then mix in the yeast, sugar and salt.
- 2
Drizzle in the water, alternating with the oil while mixing the flour mixture using a wooden spoon, or the paddle attachment.
- 3
Knead the dough using your hands, or the dough hook until you have a smooth dough. About 4 minutes if using your hands, or 2 minutes if using a stand mixer.
- 4
Spray with oil and top with a plastic wrap.
- 5
Place in a warm place and allow to rest for about 90 minutes.
- 6
Line a large baking sheet with parchment paper and set a side.
- 7
Remove the plastic wrap and gently punch the dough with your fist.
- 8
Place the dough over a clean work surface, and divide the dough into 12 equal parts.
- 9
Roll each piece into a 12-inch log.
- 10
Create a U shape and cross the ends.
- 11
Tuck the bottom end through the hole from the top strand.
- 12
Tuck the other end from the bottom, allowing it to pick from the center.
- 13
Roll each piece into a 16-inch log.
- 14
Bend the top end at about the one third mark and lay the end over the dough. Now it looks like the number 9.
- 15
Bring the bottom end through the loop over and under, leaving a "tail".
- 16
Grab the left side of dough and twist it away from you towards the "tail".
- 17
Bring the tail through the loop, then tuck it in under the dough.
- 18
Place the egg wash in a medium bowl, and fill separated bowls with different toppings. The bowls should be big enough to dip the rolls in.
- 19
Dip the top of each roll into the egg wash, then into your choice of topping.
- 20
Line over a baking sheet lined with parchment paper leaving enough space between each roll.
- 21
Set a side in a warm place to rest for the second rise.
- 22
Bake at a 350F (180C) preheated oven for 18-24 minutes, turning the pan mid baking.
- 23
Remove from the oven, and place over a wire rack to cool.