CHALLAH
ROLLS
2 METHODS
METHOD # 1
- Preheat oven to 350 degrees
- Coat two baking sheets with cooking spray
- Take a portion of dough & roll it into a small ball
- Roll each ball (one at a time) into a long snake each about the same size
- Take one end & roll the rest of the snake around it
- You want your rolls to be pretty uniform in size so this means
when you look at the pan
you may want to make some of them over again because they are much bigger or smaller
than the majority on your pan
METHOD # 2
This is the quickest method but they won't look like traditional Challah rolls
- Preheat oven to 350 degrees
- Coat two cupcake tins with the cooking spray
- Take a small ‘snow ball’ size piece of dough & roll it until it is round & place it
in each cupcake space
NEXT STEP FOR BOTH METHODS
- Beat the egg & the egg white & use a pastry brush to generously baste the challah
- Generously sprinkle Sesame Seeds or Poppy Seeds over the challah
- Bake at 350 until the challah is brown
- If the rolls are pale yellow on the bottom or don’t have a hollow sound
when you tap them at the bottom they need more time - Cool on racks for at least 2 hours
- Even if you like your Challah warmed up it’s better to let it cool completely
& then put it in the warmer about 15 -20 minutes before your meal
Challah Recipe | 3 Braid Style | 4 Braid Style
Large Round & Pull-Apart | Rolls | Vegan
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