Challah/rolls Recipe
Make Challah/rolls Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Topping (Egg Wash)
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, mix warm water, active dry yeast, and sugar. Let it sit for about 5-10 minutes until frothy.
- 2
Mix the Ingredients
In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture, eggs, vegetable oil, and honey.
- 3
Knead the Dough
Mix until a dough forms. Turn out onto a floured surface and knead for about 10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Shaping and Baking
- 5
Shape the Dough
Punch down the dough and turn it out onto a floured surface. Divide it into equal pieces for rolls or separate into three strands for a braided challah.
- 6
Second Rise
Place the shaped dough onto a baking sheet lined with parchment paper. Cover and let rise for another 30-45 minutes.
- 7
Prepare Egg Wash
In a small bowl, whisk together the egg and water. Brush this mixture over the risen dough. Sprinkle sesame seeds on top.
- 8
Bake
Preheat the oven to 350°F (175°C). Bake the dough for 25-30 minutes, or until golden brown and sounds hollow when tapped on the bottom.
- 9
Cool and Serve
Remove from the oven and let cool on a wire rack before slicing. Serve fresh or store in an airtight container.