Tag Archives: challah

Challah Rolls

1 Feb

GroupI’ve been making a lot of whole grain breads lately but I really felt the need for something completely opposite and not quite as healthy.  We were going to have some chicken burgers for dinner one night last week and they wouldn’t have really worked on slices of 100% whole grain bread so some Challah rolls were needed.

This formula is based on one of Peter Reinhart’s with a few modifications and ended up making some great rolls.

Formula

Challah-Rolls

Closeup

Directions

Separate the egg yolks in a separate bowl.  Add the yeast to the water and stir briefly.  Next add the egg yolks, salt and oil and stir until thoroughly mixed.  Now add the flour and mix on low for 4 minutes and medium for another 2 minutes until you have a nice soft dough.

Take the dough out of your mixer and form it into a ball and place in a well oiled bowl or dough rising bucket.  Knead the dough by hand inside the bowl for a minute and then immediately place the dough in the refrigerator overnight for up to 2 days.

When ready to bake, take the dough out of the refrigerator and let it come to room temperature for about 1 – 1.5 hours.

Next gently deflate the dough and form into rolls and place on cookie sheet with parchment paper.  Cover with a moist towel or plastic wrap sprayed with cooking spray.  Let it sit at room temperature for about 1 hour or more until the rolls have almost doubled in size and pass the poke test.

Around 30 minutes before ready to bake the rolls, pre-heat your oven to 450 degrees and prepare your oven for steam as well.  I use a heavy-duty pan in the bottom shelf of my oven and pour 1 cup of boiling water in right before placing the rolls in the oven.

Right before you are ready to bake the rolls prepare an egg wash and paint your rolls and sprinkle on poppy seeds or your seed of choice.

Bake the rolls at 450 degrees for the first 5 minutes and lower the oven to 425 degrees until they are nice and brown.  These should take about 25 minutes to cook thoroughly.  When done  let them cool on wire rack for at least half an hour before digging in if you can wait that long.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

Crumb

Semolina Spelt Egg Rolls (sorry, not the Chinese kind!)

17 Mar

I am going to my Mother’s house for lunch tomorrow to visit with some of my relatives and wanted to bring some nice rolls for lunch.  I decided to start off with a basic Challah recipe and made some modifications to make it interesting.  I used durum semolina flour along with bread flour, spelt flour and barley flakes.  I also used some agave nectar instead of white sugar to add some sweetness.

I also used several different toppings including toasted onions, poppy seeds and a toasted garlic and herbs mix I had in the pantry.

The end results were a tasty soft roll with a more complex flavor profile than the standard Challah.  I do have to admit I didn’t do the best job shaping the rolls and next time I would use the egg yolk for the egg wash instead of the egg white.

Ingredients

Dough

6 oz. Egg yolks

18 oz. Water, 90 degrees F.

1 1/2 Tbs Instant yeast

4 1/2 Tbs Agave nector (you can substitute sugar or honey)

4 1/2 Tbs Vegetable Oil

12 oz. Durum Flour (King Arthur Flour or similar)

15 oz. Bread Flour (King Arthur Flour or similar)

4 oz. Spelt Flour

3 oz. Barley flakes

2.5 Tsp. Salt, .63 oz. (Sea salt or table salt)

1-2 Egg whites for glaze

Toppings of your choice

Directions

Combine the water with the yeast in your mixing bowl.  Next add the egg yolks, oil, and sugar and whisk to break up the egg yolks.  Now add the flours and mix using your stand mixer on low-speed for 2 minutes.  Let the dough rest for 5 minutes and then mix on medium speed for 4 minutes.  If necessary add some additional liquid or flour until the dough comes together in a nice silky and smooth ball.

Take the dough out of the bowl and place on your work surface.  Knead it by hand for 1-2  minutes and form it into a ball. Immediately place the dough in a lightly greased covered bowl and place in the refrigerator overnight up to 4 days.

When you are ready to make your rolls take the dough out of the refrigerator and cut the dough into pieces and form into balls or other shapes as desired.  Place the rolls on either parchment paper or baking sheets and brush each roll with an egg wash mix containing 1 egg white or whole egg and 2 tablespoons of water.   Let the rolls rise for around 1 hour uncovered.  After an hour brush the egg wash on the  rolls again and add your toppings.  Let the rolls rest for 30-60 minutes longer until they are 1 1/2 times the size.  In the meantime warm your oven to 350 degrees F.   When the rolls are properly risen, bake them in the oven for 20-25 minutes until nice and brown on the top and bottom.

When done, let them cool on a wire rack and enjoy.This post has been submitted to Yeast Spotting at http://www.wildyeastblog.com/category/yeastspotting.