Challah Rolls Recipe
Make this Jewish Challah Rolls recipe to celebrate the feast day of Saint Joseph. Click the button below if you would like to learn more about this saint and why we celebrate this feast day.
Ingredients:
- 2 packages (4½ teaspoons) Rapid-Rise Dry Yeast
- 1 cup Warm Water
- ¼ cup Sugar
- ¼ cup Vegetable Oil
- 4 Egg Yolks
- 3¼ cups All-Purpose Flour
- 1¼ teaspoon Salt
- 1 Egg, lightly beaten, for egg wash
Preparation Instructions:
- In a small bowl, combine the yeast and warm water. Stir gently and allow to rest in a warm spot for about 10 minutes, until foamy.
- In a large bowl, combine the flour, salt, sugar, oil, egg yolks, and yeast mixture.
- Stir with a wooden spoon until dough just comes together.
- Turn the dough onto a lightly floured work surface, and knead for about 5 to 7 minutes, until it forms into a soft, smooth dough.
- Form the dough into a ball and place it into a large greased bowl.
- Rotate the dough to coat all sides.
- Cover loosely with plastic wrap and allow to rest in a warm spot for 1 hour, or doubled in size.
- Punch the dough down to deflate slightly, and allow to rest for another 45 minutes.
- Turn out the dough on to a lightly floured work surface.
- Knead a couple of times to reshape.
- Cut into 16 equal-sized pieces.
- Working with one piece at a time, roll the dough into a long rope.
- Fold in half, twist it around itself to braid, and tuck the ends underneath. Continue until all pieces are braided.
- Place the braided rolls onto a baking sheet lined with parchment.
- Preheat the oven to 350°F.
- Brush the rolls on the top and sides with the egg wash.
- Bake for approximately 25 to 30 minutes or until golden brown.