Braided Challah Rolls for Shabbat

Braided Challah Rolls for Shabbat by @adikosh_123

For 20 rolls:
2.2 pounds/1 kilogram all-purpose flour
2 tablespoons/20 grams dry yeast (or 2 ounces/60 grams fresh yeast)
½ cup/100 grams sugar
¾ cup/180 milliliters oil
2 cups/500 milliliters lukewarm water
1 tablespoon/15 grams salt

Toppings:
1 egg, beaten
Sesame seeds and/or poppy seeds

In a stand mixer fitted with the dough hook, sift the flour and add the yeast and sugar. Mix on low speed. Slowly drizzle in the oil and water, then add the salt. Continue kneading for 10 minutes, until the dough is smooth and elastic.

Transfer the dough to a greased bowl, cover with a kitchen towel or plastic wrap, and let it rise at room temperature for 1 hour, or until doubled in size.

Set your oven to 350°F (175°C) with convection/turbo mode, if available.

Divide the dough into 20 equal pieces. Roll each piece into a long rope. To braid: Bring one end of the dough strip to the center. Loop the other end through the hole created, and flip the second loop and thread the remaining end through, letting it peek out slightly.

Arrange the rolls on a parchment-lined baking sheet. Cover and let them rise for another 30 minutes.

Brush each roll with beaten egg and sprinkle with sesame or poppy seeds.

Bake for 25 minutes, or until deeply golden. Check that the bottoms are golden brown before removing.

Let the rolls cool before serving. Enjoy fresh, or freeze for later. To reheat, warm in a low oven 120°F (50°C) until soft and fragrant.

Tip: These rolls pair beautifully with butter, jam, or a drizzle of honey.

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