Here is a great alternative to bagels. These challah rolls are perfect for breakfast with butter, or cream cheese.
This dough can be also used to make a single challah loaf.
|Ready in: 4 hours||Serves: 7 people|
|Yield: 7 x 100g Challah rolls||Units: US, EU|
If you are looking for challah made with sourdough starter, the recipe is here.
- 400g bread flour (100%) (+/-40 g of flour depends on the strength of your flour)
- 170g water (42%)
- 1 large egg (12%)
- 65g sugar (16%)
- 8g salt (2%)
- 30g oil without flavor (7.5%)
- Seeds for coating
- 4g dry instant yeast (1%)
- 8 am mix water, egg, yeast, sugar, all the flour, let it autolyse for 1 hour.
- During the autolyse process the flour becomes fully hydrated. This activates gluten development.
- 9 am mix the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Add salt, mix for a couple more minutes. The dough should come up together.
- Slowly pour oil , mix for 15 more minutes until the dough is well incorporated and comes up together.
If the dough looks too sticky, add a little more flour. If it’s too stiff, you can add some water (depending on the strength of your flour)
- Perform a windowpane test. Wet your hands and stretch the dough. You should be able to stretch it thin, that’s a sign of a well developed gluten, and that your final product will have a soft and light structure.
- Cover and let it proof for 2 hours at 76-80F/ 24-28C.
- During that time perform 1 stretch and fold.
- The dough should become puffy and bigger.
- 11 am divide the dough onto seven 100g pieces. Roll them as a cylinders.
- Then roll each cylinder as a rope, about 20-25cm/9-10inches long.
- Shape rolls as shown on the picture or any other way you’d like.
- Dip each braided roll into a water and then into the seeds, place them on baking tray covered with parchment paper.
- Let your challah rolls proof for 1 hour.
- Bake them at 375F for 10 min, then 350F for 12-15 min more.