Honey Vanilla Challah 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-VANILLA CHALLAH

Steps:

• In a large bowl, use a whisk to combine the yeast, sugar, salt and 1 cup of the flour. Add warm milk, 2 eggs, 4 tbsp olive oil, honey, and vanilla. Vigorously mix the ingredients until smooth, scraping the sides of the bowl halfway through, about 3 minutes. Add remaining flour, 1/2 cup at a time, switching to a wooden spoon when the dough becomes too thick for the whisk. Continue mixing the dough until too stiff to stir.
• Turn the dough out onto a lightly floured surface and knead until soft and springy, about 4 minutes. If the dough is sticky, dust with flour 1 tablespoon at a time - just enough to prevent it from sticking to the surface. The dough is done when it's smooth and small air bubbles show under the skin. If you press your thumb into it the impression should bounce back. This is a slightly firm dough, which is exactly what you want for easy braiding later on.
• Place the dough in a deep container greased with 1 tsp of olive oil. Turn the dough once to coat the top and cover with plastic wrap. Allow it to rise at room temperature until doubled in bulk, about 1 1/2 to 2 hours.
• Line a baking sheet with parchment paper or lightly grease it with non-stick spray. Gently deflate the dough by pressing your fingers into it, then turn it out onto a lightly floured surface.
• Divide into 3 equal portions, and roll each portion out into a smooth, thick strip about 20 inches long, with the ends slightly thinner than the middle. Lay these ropes side-by-side, not quite touching.
• Beginning in the middle and working towards you, braid the lower half of the three ropes. To braid, alternately move the outside ropes over the one in the center - left over, right over, left over -until you come to the end. Now go to the other side of your working space and braid the other half, this time moving the outside ropes under the center one. Braid tightly - you don't want any gaps. When you finish braiding each side crimp the tapered ends together, then tuck them under.
• Preheat oven to 350 °F and place the braided dough on a baking sheet. Cover loosely with plastic wrap and let rise until almost doubled in bulk, 30 to 40 minutes.
• Just before the rising time has finished whisk together 1 egg and 1 teaspoon of olive oil, this is going to be the glaze for your bread. Gently brush the dough with a thick layer of it. Place the dough in the oven and bake for 30 to 35 minutes, or until the bread is a deep golden brown and sounds hollow when you thump it on the bottom. Transfer to a baking rack to cool. Allow to cool before slicing.