Challah Rolls

1. 1
   mix · ~10 min

   Activate the yeast.

   In the bowl of a stand mixer, combine the lukewarm water, honey, and yeast. Let it sit for about 5 to 10 minutes until the mixture becomes foamy and fragrant.

   TIPWater should be warm to the touch but not hot — think baby-bath temperature. Too hot and it will kill the yeast.
2. 2
   mix · ~2 min

   Combine the wet ingredients.

   Once the yeast is foamy, add the 2 eggs, oil, and salt to the bowl. Mix with the paddle attachment on low speed until everything is just combined.

3. 3
   knead · ~10 min

   Knead the dough.

   1.Switch to the dough hook and add the flour all at once.

   2.Knead on low speed for 2 minutes until a shaggy dough forms.

   3.Increase to medium-low speed and continue kneading for 6 to 8 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.

   TIPThe dough should feel slightly tacky but not sticky. If it's clinging heavily, add flour a tablespoon at a time.
4. 4
   rest · ~90 min

   Let the dough rise until doubled.

   Form the dough into a smooth ball. Place it in a lightly oiled large bowl, turning the dough once to coat it with oil. Cover tightly with plastic wrap or a clean kitchen towel. Leave it in a warm, draft-free spot until it has doubled in size, about 1.5 to 2 hours.

   TIPIf your kitchen is cold, turn the oven on for just 1 minute, turn it off, then let the dough rise in the slightly warmed oven.
5. 5
   prep · ~15 min

   Shape the challah rolls.

   1.Gently punch down the risen dough to release the air.

   2.Turn it out onto a very lightly floured surface and divide it into 8 equal pieces.

   3.Roll each piece into a long rope, about 10 to 12 inches long.

   4.Tie each rope into a simple knot and tuck the ends underneath to form a neat round roll.

   TIPFor smaller pull-apart style rolls, divide the dough into 16 pieces instead and place 3 small balls together in each muffin cup.
6. 6
   rest · ~50 min

   Proof the shaped rolls.

   Place the shaped rolls onto a parchment-lined baking sheet, leaving about 3 inches of space between them. Cover loosely with lightly oiled plastic wrap and let them proof until they are noticeably puffy and have nearly doubled in size again, about 45 minutes to 1 hour.

   TIPThe rolls are ready to bake when you gently press a finger into the side and the indentation slowly springs back.
7. 7
   prep · ~15 min

   Preheat the oven and prepare the egg wash.

   About 15 minutes before the rolls are done proofing, position a rack in the middle of the oven and preheat it to 350°F. In a small bowl, beat the remaining egg with 1 tablespoon of water to make an egg wash.

8. 8
   bake · ~22 min

   Brush with egg wash and bake to a golden brown.

   1.Gently brush the tops and all exposed sides of each roll with the egg wash, being careful not to let it pool at the base.

   2.If desired, sprinkle with poppy seeds or sesame seeds immediately.

   3.Bake for 18 to 22 minutes, rotating the pan halfway through, until the rolls are a deep, glossy golden brown and sound hollow when tapped on the bottom.

   TIPDon't skip the egg wash — it's what gives challah its iconic lacquered, mahogany shine.
9. 9
   rest · ~15 min

   Cool the challah rolls on a wire rack.

   Transfer the baked rolls from the sheet to a wire rack immediately. Let them cool for at least 15 minutes before pulling apart or slicing. They will finish cooking from the residual heat.

   TIPEating them too soon will result in a gummy texture — patience pays off with a perfect, fluffy crumb.

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