Mini Challah Rolls Recipe
by HexClad Cookware
- 2 packages (4½ teaspoons active dry 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 tablespoons sesame seeds (optional)
- In a small bowl, combine the warm water and yeast. Give it a gentle stir and allow to rest in a warm spot for about 10 minutes, or until foamy and forthy.
- In a large bowl, combine the flour, salt, sugar, oil, egg yolks, and yeast mixture. Stir with a wooden spoon until dough comes together. It should be shaggy. Dump the dough onto a lightly floured work surface, and knead for about 5 to 7 minutes, working in more flour as needed, until it forms into a soft and smooth dough. You can mix and knead the dough in a stand mixer fitted with the dough hook, if you prefer.
- Form the dough into a ball and place it into a large bowl that has been oiled. Turn the dough over to coat both sides. Cover loosely with plastic wrap and allow to rest in a warm spot for about 1 hour, or until doubled in size. Punch the dough down, and allow to rest for another 45 minutes.
- Turn out the dough onto a lightly floured work surface. Knead a couple of times. Cut into 15 even pieces. Cover loosely with a damp towel. Working with one piece at a time, roll the dough into a long rope. Then twist it around and tie it, tucking the ends underneath. Place the braided rolls onto a baking sheet lined with parchment paper. Continue until all the rolls are braided. Cover with plastic wrap and allow to rest while the oven heats up.
- Heat oven to 350°F. Brush the rolls with egg wash and sprinkle with sesame seeds. Bake for about 25 to 30 minutes or until golden brown. Remove from oven and allow to cool for about 30 minutes before eating. Will keep at room temperature, in an airtight container for up to 5 days. Can be frozen after baked, as well! Enjoy!