As I was browsing through my collection of recipes looking for some sort of yeasted rolls to make, I ran across this recipe from Saveur magazine. I’ve never made challah before so I thought I should remedy that ASAP. I love working with yeast so I jumped at the chance to try my hand at this traditional Jewish egg bread.
This recipe is really very easy. The ingredients are basic and are likely easily located in your cupboard. If you’re accustomed to making yeast breads, the only difference here is that there are three rises or proofing periods rather than two, so plan an additional 45 minutes for the preparation. The extra proofing helps to develop the flavor. The shaping is a breeze and adds a bit of interest to the presentation.
These are fluffy rolls. The use of water rather than milk and oil instead of butter makes them extra light. They are a great accompaniment to a holiday meal or any time at all.
- When dissolving or proofing yeast, use liquid temperatures of 110°F-115°F water. It should be warm, not hot.
- The dough is very sticky so I added about 1 1/2 tablespoons more flour during the mixing and about another 1 - 1 1/2 tablespoons in the kneading and shaping as I went along. Add just a little bit at a time until it’s manageable.
- Ideal rise temperature for yeast dough is between 80°F - 90°F.
- I lightly greased the pan and lined with parchment to prevent sticking.
- Everything you want to know about yeast from Red Star.
- Other really delicious yeast breads for this time of year: Pumpkin Cinnamon Swirl Yeast Bread and Whole Wheat Honey Oatmeal Rolls
- If you're looking for Thanksgiving treats, I've gotten a lot of great feedback and emails about my recent post, Pumpkin Pear & Pecan Streusel Cake. I also highly recommend the Pumpkin Pie Pecan Squares.
adapted from Saveur magazine
Makes 12 rolls
4 teaspoons active dry yeast
1 cup (8 oz) warm water
1/4 cup (1 3/4 oz) sugar [I used 2 tablespoons (26 g) sugar + 2 tablespoons (28g) honey]
1/4 cup (2 oz) canola oil [I used olive oil]
4 egg yolks
3 1/4 cups (16 1/4 oz) flour [I used about 2 - 3 tablespoons more]
1 1/4 tsp. kosher salt [I used a slightly generous 1 1/2 teaspoons table salt]
1 egg + 1 tablespoon water + slight pinch of salt for egg wash
Whisk the yeast, a pinch of sugar and 1 cup warm water (about 115°) to combine. Set aside for 10 minutes.
Whisk the sugar, oil, egg yolks and salt with the yeast mixture and blend thoroughly. Add flour and stir with a fork to form a dough. Knead on a lightly floured work surface until smooth. Lightly oil a wide bowl and place the dough in the bowl, turning once to grease on both sides. Cover with bowl with plastic wrap and set in a warm place until doubled in size, about 1 hour. Gently press down the dough to release the gases. Cover again and let sit for another 45 minutes.
Preheat oven to 350°F. Lightly grease a 9” x 13” baking pan and line with parchment.
Place the dough on a lightly floured work surface. Form dough into twelve 10” long ropes. Tie each rope into a knot, tucking both of the ends underneath. Place in the prepared pan, leaving room to rise between each one. Return to a warm, draft-free place for 30 minutes.
Combine the remaining egg, water and slight pinch of salt for the egg wash. Brush the rolls generously (you’ll have a lot left over). Bake until browned, about 20 – 22 minutes. Cool completely on a wire rack.