Challah Rolls

Makes: 20 rolls

Ingredients :

• 1/2 cup lukewarm water (about 110F)

• 1 packet active dry yeast

• 1 cup warm water

• 1/3 cup canola oil

• 1 egg

• 2 egg yolks

• 2 tablespoons sugar

• 4 cups bread flour

• sesame seeds to sprinkle on top

• 1 tablespoon salt

• 1 egg, for egg wash

Method:

1. In a small bowl combine 1/2 cup of very warm water and the yeast to dissolve. Let stand 3 minutes.

2.In another bowl, whisk together 1 cup warm water, oil, egg, 2 egg yolks, and sugar.

3. In the large bowl of an electric mixer, whisk together flour and salt. Add the yeast mixture and the liquid ingredients to the flour mixture. Using the dough hook attachment, mix on low speed to bring the ingredients together, then switch to medium speed to knead for 3 minutes. Switch to medium-high and knead for 2 to 3 minutes. Turn off the mixer and let rest for 10 minutes, then mix again at medium-high speed for 1-2 minutes. The dough should be quite sticky and not pull away completely from the sides of the bowl.

4. Transfer dough on a lightly floured surface and form a ball.Put dough in a lightly oiled bowl and turn the dough to coat it. Cover with plastic wrap and place in a warm place for 1 1/2 to 2 hours, or until doubled. A hole poked into the dough with a finger should hold it’s shape and should not bounce back.

5. Lightly oil the sides of a 9 x 13 pan. Cut the dough into 20 equal pieces. Shape each piece into a ball and place the rolls side by side, slightly touching, ( 4 across and 5 down).

Cover with oiled plastic wrap and let rise for 45 to 60 minutes or until nearly doubled in volume.

6. Preheat the oven to 425º.

7. Prepare egg wash: in a small bowl, mix 1 egg with 1 teaspoon of water. Gently brush the tops and sides of each roll.Sprinkle with sesame seeds. Bake for 10 minutes, rotate the pan and reduce the oven temperature to 350º. Continue baking for 10 minutes. Watch them carefully as you don’t want them to get too brown.