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Challah Rolls, Raisin (P, TNT)
Source: "Joy Of Cooking," by Rachel Aharonovitz, Chaya Metraso, Dina Rosenblum
Serves: 3 small Challah, or about 20 dinner rolls

70g. (about 2 oz./6 tsp.) yeast, dry or fresh
3/4 cup lukewarm water
4 tbsp. flour
3 tbsp. sugar

1/2 cup oil
1/2 cup sugar
2 eggs
2 egg yolks
1kg (about 2 lbs. minus 4 tbsp.) flour
1-1/4 cups water
1 tsp. salt
2 tbsp. raisins (optional)
1 beaten egg (for topping)

Melt yeast in water and add flour and sugar. Leave to ferment about 1/2 hour.  Yeast mixture should be foamy.

Add oil, sugar, eggs, mix well. Add all other ingredients, adding flour and/or water to form dough. Dough should be elastic and smooth. Knead well for 10 minutes. In the mixer this is very easy of course.

Cover with kitchen towel, leave in a warm place for 20 minutes. Knead again 5 minutes. Cover, leave in a warm place until doubled in volume.

Knead for about 2 minutes. Roll. Form Challah or Rolls.

Place on baking trays, leave to rise, brush with egg and if desired poppy seeds or sesame seeds. Bake for about 35 minutes at medium temperature.

Posted by Raya Tarab, Z'L

Nutritional Info Per Serving: N/A