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© 2014 mathewguiver

Basic challah dinner rolls

I’m not sure if you can really call this a “challah” recipe. There’s no braiding involved, but I’m going for it since the dough has more of an eggy, sweet, challah-like flavor. They’re great served simply with butter and honey, or along a spicy soup.


1 c warm water
1/2 Tbsp kosher salt
1 Tbsp sugar
1/2 Tbsp yeast
2 Tbsp olive oil
3 eggs
3 c bread flour
1 c all purpose flour
Additional flour


1. Add kosher salt and sugar to warm water, then add yeast, stir and set aside for 5 minutes.

2. Combine flours in a large bowl.

3. Crack eggs into your yeast water, add olive oil, then stir well.

4. Slowly add liquid to dry ingredients while stirring. Once the dough has combine, turn out onto a heavily floured surface and knead for 5 to 7 minutes. I actually needed about 1/4 cup of additional flour in order to get my dough to the right consistency.

5. Cover and let rise in a warm place for an hour.

6. Punch down dough, divide in half, then roll out. Cut into 20 – 24 equally sized pieces and drop them into oiled muffin pans.

7. Let rise for 30 to 40 minutes. Brush tops with olive oil and sprinkle with seeds.

8. Bake at 385 degrees fahrenheit (365 confection) for about 15-20 minutes.

9. Let rest for a few minutes, then place rolls onto a rack to cool.

Enjoy with butter or jam, or these would also be great for cucumber sandwiches!


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