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