"turns out, challah dough makes PERFECT soft, pull-apart dinner rolls 💁🏻♀️ topped with B+W sesame and nigella seeds"
Challah Dinner Rolls
4
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 4hrs
Cook time 25mins
Serves or Makes: 15
Recipe Card
ingredients
- 3 cups unbleached all-purpose flour
- 1 1/2 cups unbleached bread flour
- 1 cup warm water
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 tablespoon kosher salt
- 2 large eggs, at room temperature
- 1/2 cup avocado oil, or grapeseed oil
- 1/4 cup raw honey
- 1 egg, beaten with 1 tablespoon of water for egg wash
- Sesame seeds
- Nigella seeds
Method
Step 1
In a large bowl, combine 1 cup of the all-purpose flour, the yeast and 1 cup of warm water thoroughly. Cover with plastic wrap, and let stand for 1 hour at room temperature.
Step 2
Add the eggs, honey and avocado oil straight to the flour/yeast mixture. Mix well. Add the remaining all-purpose flour, bread flour and kosher salt to the bowl. Mix until all ingredients are combined, and a shaggy dough ball forms.
Step 3
Turn the dough out onto a floured surface, and knead for 2-3 minutes until the surface of the dough is smooth, and you form a nice ball.
Step 4
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for about 1 1/2 hours at room temperature, or until doubled in size.
Step 5
Remove the dough from the bowl, and cut into 15 equal size pieces. Roll each piece into a tight ball by tucking the edges under and punching at the bottom. Place all of the shaped dough balls in a 9 x 13-inch baking pan lined with parchment paper. Cover loosely with plastic wrap and let rise for 1 hour.
Step 6
Preheat oven to 350°F. Brush the rolls with beaten egg, and top with seeds. Bake for 20-25 minutes or until deeply golden brown.