Knotted Challah Rolls
Makes about 12 rolls
5 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons salt
1 cup plus 1 tablespoon warm water (110° F)
2 1/2 teaspoons fast rising dry yeast (1 envelope)
1/4 cup vegetable oil
2 large eggs
1 large egg yolk
Cornmeal for sprinkling
1 large egg beaten with a whisk
Black and white sesame seeds or poppy seeds for sprinkling, optional
- In a bowl of an electric mixer, place the flour, sugar, and salt. Using the paddle attachment, mix the ingredients on low speed.
- In a mixing bowl, whisk the yeast into the water. Add the oil, eggs, and egg yolk. Whisk well.
- On low speed, add the liquid ingredients into the electric mixer with the dry ingredients.
- Mix the dough for about two minutes on medium speed until well combined.
- Place the dough onto a work surface and knead well until smooth and elastic, about 3-5 minutes. Place the dough in a large mixing bowl that has been sprayed with nonstick cooking spray. Flip the dough over so the greased side is facing up.
- Allow the dough to rise until it has doubled in volume, about 1 hour.
- Using a dough cutter, divide the dough into 12 equal pieces. Roll each piece out until it is about 8-9 inches long.
- Form each roll into a knot and place the knot onto a parchment paper lined sheet pan sprinkled with cornmeal.
- Repeat rolling out and shaping the remaining 11 pieces of dough. Place them onto the sheet pan as above spacing them about 2 inches apart.
- Cover the rolls lightly with plastic wrap and allow the rolls to rise until they have doubled in size, about 1 hour.
- While the dough is rising, preheat the oven to 375° F. Using a pastry brush, egg wash each roll.
- Bake for 5-10 minutes and egg wash one more time. Sprinkle each roll with some of the sesame or poppy seeds, if using. Return to the oven and continue baking rolls for another 10-15 minutes or until they are golden brown. Cool on a rack.Rolls