Ingredients
Units
- 1 ½ Tbsp dry active yeast
- 1 tsp sugar
- 1 ¼ cups lukewarm water
- 5 cups unbleached bread or AP flour (preferably King Arthur flour)
- ¼ cup vegetable oil
- ½ Tbsp salt
- ¾ cup sugar
- 2 eggs
- 1 egg, beaten (for the egg wash)
- ½ cup (1 stick) unsalted butter, melted
- ½ tsp salt
- 4 garlic cloves, minced
- fresh parsley and Parmesan cheese (optional)
Instructions
- In a small bowl, place yeast, 1 tsp sugar and lukewarm water. Allow to sit for around 10 minutes until it becomes foamy on top.
- In a large bowl or stand mixer fitted with the whisk attachment, mix together 1½ cups flour, salt and sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil. Mix thoroughly.
- Add another cup of flour and 2 eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.
- Add another 1½- 2 cups of flour, mix thoroughly, then remove from bowl and place on a floured surface.
- Knead remaining ½ cup flour into dough, continuing to knead for around 5 minutes (or however long your hands will last). Place dough in a greased bowl and cover with damp towel. Allow to rise for at least 3 hours.
- Preheat oven to 375 degrees F.
- Cut dough into 2.5-3 oz pieces. Roll each piece into a rope and then form a knot by literally tying it, tucking the under end underneath.
- Allow challah rolls to rise another 20-25 minutes.
- In a small bowl beat 1 large egg. Brush egg wash liberally over challah.
- Bake for 18-20 minutes, or until golden. Remove from oven.
- I’m a small bowl combine melted butter, ½ tsp salt and minced garlic. Brush melted butter and garlic mixture on top. Sprinkle with fresh parsley and grated Parmesan if desired.
Notes
You can also use this challah recipe to make 2 medium-large sized challah loaves, instead of individual rolls.
- Prep Time: 20 minutes + 3 hours 20 mins rising time
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Ashkenazi