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Challah Rolls (D/P, TNT)
Source: Unknown
Yield: About 18 buns or 3 challahs

1 package fast rise yeast
1 tsp. sugar
2-3/4 cup warm water
1/2 cup sugar
1/4 cup honey
1/2 cup butter or margarine, melted
2 tsp. kosher salt
7 to 8 cups flour
2 tbsp. gluten

Dissolve yeast in 1 tsp. sugar and 1 cup water. Add the rest. The dough will be a little sticky; it is ok.

Knead well until soft and elastic, about 10 minutes. Cover with cloth. Place in an oven which has been warmed up to 150°F for five minutes for the first rise, until double. Punch down and let rise again.

Knead for one minute.

Cut 55 grams (2 ounces) from the dough, and roll into nice balls. Place on well floured cookie sheet 1-1/2" apart, seam down. Cover and let rise again until double.

Bake in 350°F oven for 20 to 25 minutes or until golden brown.

For challahs, you can make 3 in sprayed and floured pans.

Poster's Notes:
For the flour I used, 3 cups of whole wheat and 5 cups of white. I also used vital wheat gluten since I use cheap flour.

You can make challah from the same recipe it is without eggs at all. The finished product looks like it has eggs. You also can add some raisins.

Posted by Moshe Reuter

Nutritional Info Per Serving: N/A