Difference between revisions of "Honey Challah Rolls"
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# In an electric mixer, combine 3 half cups [[flour]], [[yeast]] and [[salt]] blended well. | # In an electric mixer, combine 3 half cups [[flour]], [[yeast]] and [[salt]] blended well. | ||
# Separate one [[egg]] and set white portion aide. | # Separate one [[egg]] and set white portion aide. | ||
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[[Category:Jewish cuisine]] | [[Category:Jewish cuisine]] | ||
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[[Category:Sesame seed Recipes]] | [[Category:Sesame seed Recipes]] | ||
[[Category:Challah Recipes]] | [[Category:Challah Recipes]] | ||
[[Category:Yeast Recipes]] | [[Category:Yeast Recipes]] | ||
[[Category:Bread flour Recipes]] | [[Category:Bread flour Recipes]] | ||
Latest revision as of 16:10, 11 July 2012
Description
Makes 16 rolls.
Ingredients
- 3½ to 4 cups bread flour
- 2 packages active dry yeast
- 1½ tsp salt
- 2 eggs
- 1 cup hot water (120°F to 130°F)
- 2 tbsp honey
- 2 tbsp oil
- sesame seed
Procedures
- In an electric mixer, combine 3 half cups flour, yeast and salt blended well.
- Separate one egg and set white portion aide.
- Add yolk and remaining egg, hot water, honey and oil to the flour mixture which had been mixed before.
- Mix vigorously, then knead with dough hook for about 6 minutes, adding flour if sticky, until smooth and elastic or turn out onto floured board and knead about 10 minutes.
- Place in greased bowl, turning to grease top.
- Cover with plastic wrap and damp towel.
- Let rise in warm place about 30 minutes.
- Punch down; let rest 5 minutes.
- Divide evenly; shape into 16 balls.
- Arrange in greased 9-inch layer cake pan, working from outside in, placing 10 around perimeter, then 5, and 1 in center.
- Lightly beat reserved egg white and brush over rolls.
- Sprinkle with sesame seeds.
- Cover and let rise until doubled, about 15 minutes.
- Bake at 350°F about 22 minutes, until golden brown.
- Serve warm.
