Challah Rolls

These rolls were baked in America (last catch-up post!) for the Seuda Shlishit of my sister's Shabbat Sheva Brachot. Hosting seuda shlishit was a bit last minute and we had no bread in the freezer for which to wash on. I immediately jumped on the opportunity to bake rolls and wasted no time choosing a recipe from Inside the Jewish Bakery (it was a real heimishe Shabbat- I made potatonik, too!). The picture below the formula for Sweet Egg Dough was quite enticing and reminded me of the bilkelach that we used to have growing up. I whipped out the scale and got to baking. I doubled the recipe to yield about twenty four rolls. It turns out that we didnt need nearly that many and I sent the rest of the rolls home with the newlyweds- finally gifted them with bread for their new apartment! I loved these rolls, they were soft and fluffy but not too sweet and the sesame seeds were a great counter-balance. Definitely going to make these again should a similar situation arise. These rolls are off to Yeastspotting!

Challah Rolls
adapted from Inside the Jewish Bakery

4 cups flour, plus more as needed
5 1/2 tbsp sugar
4 1/2 tsp instant yeast
1 1/2 tsp salt
1 cup water
3 tbsp oil
1 1/2 large eggs

Assemble dough as you would a normal challah recipe. Let rise until doubled.

Shape into knotted rolls and allow to proof.

Brush with beaten egg and sprinkle with sesame seeds,

or leave them plain.

Bake until they are a nice deep golden brown and delicious. Remove from pan and cool on wire racks.