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Challah Bread Rolls
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Ingredients
- 1 cup warm water
- 2 tsp active dry yeast
- 4 cups Arrowhead Mills Organic Unbleached Bread Flour
- 3 tbsp granulated sugar
- 1 tsp kosher salt
- 6 tbsp olive oil
- 8 egg yolks
- 1 egg white (for brushing)
- 1 tbsp sesame seeds (for topping)
Instructions
- In a large bowl, whisk together warm water and yeast. Let it sit for 10-15 minutes until foamy.
- Add the flour, sugar, salt, olive oil, and egg yolks to the yeast mixture. Mix until the dough begins to form.
- Knead the dough on a floured surface for 8-10 minutes (or use a stand mixer with a dough hook on medium speed for 5-6 minutes).
- Transfer the dough to a lightly oiled bowl, cover it with a towel, and let it rise in a warm spot for 30-60 minutes until doubled in size.
- Deflate the dough and divide it into 24 equal pieces. Roll each into strands and braid them, pinching and tucking the ends to form rolls (you’ll get 6 rolls total).
- Arrange the rolls on a parchment-lined baking sheet, cover them with a towel, and let them rise again for 15-20 minutes.
- Brush the tops with egg white and sprinkle with sesame seeds.
- Bake at 350°F for 30-35 minutes, or until golden brown. Enjoy!
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