Beef and Barley Stew with Challah Rolls

Ingredients

• 1 cup Water (Warm, between 105-115°F (40-46°C))
• 2.25 tsp Active Dry Yeast (Equivalent to one 1/4-ounce packet)
• 0.25 cup Granulated Sugar
• 0.25 cup Vegetable Oil (Plus more for greasing the bowl)
• 3 pcs Egg (Large, at room temperature. 2 for dough, 1 for egg wash.)
• 4 cup All-Purpose Flour (Plus more for dusting)
• 1.5 tsp Salt
• 2 tbsp Sesame Seeds (Optional, for topping)

Instructions

1. 1

   Activate the Yeast (Proofing)

   • In the bowl of a stand mixer or a large mixing bowl, combine the warm water, active dry yeast, and 1 teaspoon of the granulated sugar.
   • Gently stir and let the mixture sit for 5-10 minutes. It is ready when it becomes foamy and smells distinctly of yeast.
2. 2

   Mix the Dough

   • To the activated yeast mixture, add the remaining sugar, vegetable oil, and 2 of the eggs. Whisk until well combined.
   • Add 3.5 cups of the all-purpose flour and the salt to the bowl.
   • Using a dough hook on low speed (or a wooden spoon), mix until a shaggy dough forms.
   • Gradually add the remaining 1/2 cup of flour, 1 tablespoon at a time, until the dough starts to pull away from the sides of the bowl. The dough should be soft and slightly tacky, but not sticky.
3. 3

   Knead and First Rise

   • Increase the mixer speed to medium-low and knead for 6-8 minutes, or turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes.
   • The dough is ready when it is smooth, elastic, and passes the 'windowpane test' (a small piece can be stretched thin without tearing).
   • Form the dough into a ball and place it in a lightly oiled bowl, turning it over to coat the top.
   • Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in size.
4. 4

   Shape the Rolls

   • Gently punch down the risen dough to release the air. Transfer it to a lightly floured work surface.
   • Divide the dough into 12 equal pieces (about 85g each if using a scale).
   • For each of the 12 pieces, divide it further into 3 smaller, equal pieces. Roll each small piece into a rope about 6-7 inches long.
   • Pinch the tops of the three ropes together firmly. Braid the ropes, then pinch the bottom ends together and tuck them underneath the roll to create a neat, round shape.
   • Place the braided roll on a baking sheet lined with parchment paper. Repeat with the remaining dough, arranging the rolls about 2 inches apart.
5. 5

   Second Rise and Egg Wash

   • Cover the baking sheet loosely with a kitchen towel and let the rolls rise for another 45-60 minutes, until they look puffy and have increased in size by about half.
   • About 20 minutes before baking, preheat your oven to 375°F (190°C).
   • In a small bowl, beat the remaining egg with 1 tablespoon of water to create an egg wash.
   • Gently brush the tops and sides of each risen roll with the egg wash. Sprinkle generously with sesame or poppy seeds, if using.
6. 6

   Bake and Cool

   • Bake for 20-25 minutes, rotating the pan halfway through, until the rolls are a deep golden brown and sound hollow when tapped on the bottom.
   • For perfect results, an instant-read thermometer inserted into the center of a roll should read 190°F (88°C).
   • Let the rolls cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.