Honey Challah Rolls Food

HONEY CHALLAH ROLLS

Steps:

• Note: You can save a lot of time here if you have a bread machine that has a manual setting that allows the bread machine to stop after the mixing and first rising and not go into a Bake cycle.
• Many of the better machines have that option specifically so you can make rolls instead of a whole bread loaf.
• If so add the above ingredients to your bread machine, remembering to separate one egg and reserve it's egg white for later as explained in step 3.
• Set the bread machine to the manual cycle so it will mix but not bake.
• Then after the bread machine is done follow the recipe from step 5 on.
• In electric mixer, combine 3 1/2 cups flour, yeast, and salt, blending well.
• Separate one egg; set white aside.
• Add yolk and remaining egg, hot water, honey, and oil to flour mixture.
• Mix vigorously, then knead with dough hook for about 6 minutes, adding flour if sticky, until smooth and elastic.
• Or turn out onto floured board and knead about 10 minutes.
• Place in greased bowl, turning to grease top.
• Cover with plastic wrap and damp towel.
• Let rise in warm place about 30 minutes.
• Punch down; let rest 5 minutes.
• Divide evenly; shape into 16 balls.
• Arrange in greased 9-inch layer cake pan, working from outside in, placing 10 around perimeter, then 5, and 1 in center.
• Lightly beat reserved egg white and brush over rolls.
• Sprinkle with sesame seeds.
• Cover and let rise until doubled, about 15 minutes.
• Bake at 350 degrees about 22 minutes, until golden brown.
• Serve warm.

HONEY CHALLAH

Steps:

• In a small bowl, dissolve yeast and sugar in 1 cup warm water. Separate two eggs; refrigerate two egg whites. Place remaining egg yolks and eggs in a large bowl. Add 2/3 cup honey, oil, salt, yeast mixture, 3 cups flour and remaining warm water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain and pat dry. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in raisins. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface. Divide dough in half. Divide one portion into six pieces. Roll each into a 16-in. rope. Place ropes parallel on a greased baking sheet; pinch ropes together at the top. , To braid, take the rope on the right and carry it over the two ropes beside it, then slip it under the middle rope and carry it over the last two ropes. Lay the rope down parallel to the other ropes; it is now on the far left side. Repeat these steps until you reach the end. As the braid moves to the left, you can pick up the loaf and re-center it on your work surface as needed. Pinch ends to seal and tuck under. For a fuller loaf, using your hands, push the ends of the loaf closer together. Repeat process with remaining dough. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes., Preheat oven to 350°. In a small bowl, whisk remaining egg whites and honey with water; brush over loaves. Sprinkle with sesame seeds. Bake 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to a wire rack to cool.

HONEY CHALLAH BREAD WITH CURRANTS

Steps:

• Combine water and sugar in a small bowl. Sprinkle the yeast over the top. Set aside until foamy, about 8 minutes.
• Put 1 cup of the flour in a large bowl and make a well in the center. Whisk honey with 1 of the whole eggs, the yolks, olive oil, and salt in a small bowl and pour into the well. Stir to combine. Add yeast mixture, remaining 3 cups flour, and currants and stir to make a soft, shaggy dough. Knead dough on a lightly floured surface until soft and supple, about 10 minutes.
• Shape dough into a ball and place in lightly oiled large bowl. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour. Turn dough onto a lightly floured surface; knead for just a minute, shape into a ball and return to bowl. Cover and let rise again until doubled in size, about 1 hour.
• Line a baking sheet with parchment paper. Form loaf according to the following instructions: Turn dough onto a clean work surface and divide into 3 equal pieces. Roll and stretch each piece into a rope 12 to 15 inches long. Arrange ropes side by side on the work surface. Starting at the far end, braid the ropes. When the braid is finished, tuck both ends under and pinch to seal. Place loaf on prepared baking sheet.
• Cover with a clean, dry kitchen towel and set aside to rise until doubled, about 1 hour.
• Place a rack in the center of the oven and preheat to 375 degrees F. Beat remaining egg. Brush loaf with egg and sprinkle with poppy seeds. Bake until golden brown, about 35 minutes.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

HONEY WHOLE WHEAT CHALLAH

Steps:

• In a large bowl, mix yeast, warm water and 1 cup of bread flour into a thin batter, and let stand until the mixture shows frothy bubbles, about 10 minutes. Stir in vegetable oil, honey, 3 eggs, and salt until well combined. Beat in 2 more cups of bread flour and the whole wheat flour, alternating flours by cupfuls, until the dough is too stiff to stir in more flour.
• Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes, adding more flour if needed to form a slightly sticky dough. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a plastic bag, and let rise in a warm, draft-free place until doubled, 1 to 2 hours.
• Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 3 equal-sized pieces. Cut the first piece into 3 equal parts. Set the rest of the dough aside under a cloth to prevent drying out while you braid the first loaf.
• Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the other 2 loaves, place them on a baking sheet lined with parchment paper, and let rise until doubled, 45 minutes to 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C). Beat 1 egg with 1 teaspoon of water in a small bowl, and brush the egg mixture over the braided challah loaves. Sprinkle with sesame seeds.
• Bake in the preheated oven until the tops are a deep golden brown and the loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.

SWEET HONEY AND SAFFRON CHALLAH

Steps:

• 1. Place the saffron into the cup of hot water and stir to dissolve. Pour into a large bowl. Pour in the honey and whisk until dissolved. Add the yeast and stir again. Add 1 1/2 cups of the flour and stir to mix everything together. Cover with a clean dish cloth and let sit for 30 minutes.
• 2. Meanwhile, in another bowl or the bowl of a stand mixer, place 2 1/2 cups of the flour, the sugar, salt, and margarine. Using a whisk, an electric mixer, or the whisk attachment of a stand mixer, cut the margarine into the dry ingredients until it looks like sand and there are no big clumps of margarine.
• 3. After the half hour, the yeast mixture should have changed: It will either look thick, have bubbles, or have increased in size. If the mixture has not changed, your yeast may be dead and you should dump that mixture and make a new one with new yeast. Beat 2 of the eggs in a small bowl. Add the eggs to the yeast mixture and mix using a wooden spoon or silicone spatula. Add the flour and margarine mixture in three parts, mixing well after each addition. With your hands or a dough hook on the stand mixer, knead the dough and add 1/4 cup of the flour. If the dough remains sticky, add another 1/4 cup of flour. Add more flour, a tablespoon at a time, until the dough is no longer sticky and feels soft when you slide your hand across it.
• 4. Wash the bowl, dry it, and rub the oil round the bowl. Add the dough and rub the top with the oil on your hands. Cover with a dish towel and let rise 1 1/2 hours.
• 5. Sprinkle the top of the cookie with the remaining teaspoon of sugar. Slide the parchment onto a cookie sheet and bake for 35 to 37 minutes, until the edges start to look golden. Remove from the oven and immediately cut the cookie into 8 or 12 large wedges or about eighteen 1 x 3-inch bars, if you like. If you wait until the cookie cools to cut it, you will not get nice clean edges. 5. Place the dough on a floured surface and punch it down to remove air pockets. Divide the dough into 2 or 3 balls, depending on how many challahs you will bake. Divide each ball into three pieces. Roll the three pieces into strands the same length, shorter for a fatter challah, longer for a long and narrow challah. Braid the strands. *See instructions in "Braiding Challah" below.
• 6. Place on a greased cookie sheet. Let rise another 1 1/2 hours. Beat the remaining egg and brush the challahs with the egg.
• 7. Preheat the oven to 350°F. Bake for 35 minutes, or until the top is browned and when you lift the challah and tap on the bottom, it sounds hollow. Remove the challahs to a wire rack to cool.