Less than traditional, more than delicious challah rolls.These rolls are soft and tasty and the topping adds greatflavor. This is a smaller recipe, but it doubles nicely.
- 2¼ cups very warm water -
- 2 Tbsp sugar -
- 2½ Tbsp active dry yeast -
- 2 eggs -
- 4 Tbsp sugar -
- ½ cup oil -
- 2½ cups white bread flour -
- 3 cups whole wheat flour -
- 2½ tsp kosher salt -
- 1 egg yolk -
- 1 Tbsp water -
- Herb and Seed Topping
- 2 tbsp each of poppy seeds, sesame seeds, rolled oats, and raw sunflower seeds -
- 2 tsp dried thyme -
- 2 tsp za'atar, optional -
- 1/2 tsp dried rosmary, crushed, optional -
- Onion Filling (optional)
- 1-2 large Vidalia onions, diced -
- 4 tbsp extra virgin olive oil -
- 2 tbsp poppy seeds -
1. Combine the warm water, 2 Tbsp sugar, and yeast in the bowl of an electric mixer fitted with a dough hook. Let the yeast proof for 15–20 minutes.
2. Add the remaining ingredients, leaving the salt for last. Knead for 5 minutes on medium-high speed.
3. Place about 1 tsp of oil in the center of a large bowl. Transfer the dough into the bowl and flip it to coat completely with the oil. Place the bowl in a large garbage bag and knot the bag loosely. Let it rise for 1 hour.
4. Preheat the oven to 350°F. Lightly grease 2 round 10-inch pans.
5. Cut the dough into 14 pieces and roll each piece into a ball shape. If using the the optional onion filling, insert the filling in the center of each roll and cover well with dough. Place 7 balls in each pan.
6. Alternatively, you can create rolls by rolling out each piece into a rope between your palms and then tying into a single knot. Place each roll into a lightly oiled muffin cup.
7. Combine the ingredients for the egg wash and brush it over the rolls. Sprinkle with topping, if desired.
8. Bake for 25–30 minutes.
9. Remove the rolls from the muffin pans and cool on wire rack.
Heat olive oil in a large pan and saute onions over a medium flame until they are transparent and just beginning to brown. Add the poppy seeds. Set aside to cool.
This recipe was featured in Kosher Inspired, Issue 6, September 2011. Kosher Inspired is brought to you by Mishpacha Magazine.