Dinner/sandwich rolls

I made dinner rolls with a Challah recipe I got from Chuck Love.


I made the recipe then divided it into roll size and baked it for 20 minutes at 400º.  The instant read thermometer should read 190º internally give or take around 10 degrees.

CHALLAH

Here's the basic recipe:

Ingredients:

• 2 pkt dry yeast (4 1/2 tsp)

• 5 C bread flour - all purpose will do (unbleached) - You may need more or less

• 1/4 C sugar

• 2 tsp salt

• 1/2 /cup butter (or margarine) room temp

• 1 C hot water (120F) - optional pinch of saffron

• 3 large whole eggs

• 1 egg white

• 1 egg yolk (from the above egg) beaten, mixed with 2 Tbs sugar and 1 tsp cold water

• Optional - poppy seeds

Method:

Prepare a 1/2 sheet pan with a Silpat, parchment paper, or cooking spray.

If using the saffron (to add color to the dough), let it steep in the warm water until the water turns orange (about 10 minutes).

In a stand mixer bowl, combine the yeast, 2 C of flour, sugar, salt and butter (or margarine).

With mixer on medium speed, add the hot water and beat with the flat beater for about 2 minutes, scrape the bowl occasionally.

Add the eggs and the egg white (not the reserved yolk mixed with sugar and water).

The batter will be thick. Beat on high speed for 2 minutes.

Change to the dough hook.

Continue to add flour, adding about 1 C at a time until the dough is no longer sticky.

If the dough is still moist, add a little flour at a time until the dough cleans the sides of the mixer bowl.

Knead by hard or in mixer with dough hook for 10 minutes.

Place dough in a large greased bowl, cover tightly with plastic wrap and let rise until doubled - about 1 hour.

After it has doubled, punch down and hand knead out the bubbles.

Follow the braiding recipe and shape a 6 braid Challah.

Brush the shaped loaf with the egg yolk / sugar glaze. (If using the poppy seed, sprinkle on now).

Allow the loaf the rise, uncovered until doubled - about 1 hour.

While the dough is rising, preheat the oven to 400F

Bake until the loaf is shiny brown, about 40 to 60 minutes.

Test with a toothpick. It should come out clean and dry. 

The loaf is fragile, so be careful and place on a cooling rack.

*This recipe is meant for 2 loaves but I made it into one. 

That loaf is 20" long and 6" to 8" high.

If you don't need one that big, make 2 smaller ones

__________________

Chuck Love