Mini Challah Rolls

Mini Challah Rolls

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Taking a risk is one of the things that I am afraid to do because there is no assurance that I will be victorious. Somehow, baking taught me so many things – being patient, thinking out of the box, going out of my comfort zones and not being afraid to try again.

Ingredients

  • 4 1/2 tsp instant yeast
  • 1 cup warm water
  • ¼ cup granulated sugar
  • ¼ cup vegetable oil
  • 4 egg yolks
  • 3¼ cups all-purpose flour
  • 1¼ teaspoon salt
  • 1 egg, lightly beaten, for egg wash
  • 2 tbsp sesame seeds (optional)

Instructions

  1. In a large bowl, combine all except the last two ingredients.
  2. Mix with wooden spoon until you get all the flour on the sides of the bowl.
  3. Transfer to your lightly floured work surface and knead by hand until smooth and elastic. (You can also do the kneading using your stand mixer with a dough attachment for 7-10 minutes or until dough is smooth and elastic.)
  4. Shape the dough into a ball and transfer it to an oiled bowl, slightly coating the dough with oil as well. Cover with plastic wrap, placing the bowl [with the dough] at a warm place (microwave oven turned off is one of the best places) and let rest for one hour or until doubled in size.
  5. Punch the dough down and let it rest again for another 45 minutes.
  6. Place the dough on a lightly floured work surface. Knead for few minutes.
  7. Cut the dough into 15 equal pieces.
  8. Covering loosely with a damp towel, work one piece at a time – roll the dough into a long rope. Twist it around and tie, tucking the ends underneath. Continue doing the same with the rest of the dough.
  9. Place the braided rolls onto a baking sheet lined with parchment paper. Cover again with plastic wrap.
  10. While waiting, heat the oven to 350F.
  11. When the shaped doughs are ready, brush them with egg wash and sprinkle with sesame seeds.
  12. Bake for about 25-30 minutes or until golden brown. Remove from the oven and allow to cool for 30 minutes before eating.