Well, Challah rolls, at least. We’re BACK! And we’re BAD! And we now have a SEARCHABLE TABLE OF CONTENTS!
OK, so mebbe we aren’t really BAAAAD – but we are, I believe, technologically up to date – and just in time for the new year!
Also, just in time for the new year, let us revisit the bread-y goodness that be Challah rolls – made just a bit easier with a food processor.
•3 tbsp sugar
•1 pkg active dry yeast (2-1/4 tsp)
•1/4 cup warm water (105 – 115°)
•3-1/4 cups unbleached flour
•1-1/2 tsp table salt
•1/2 cup cold water
•1/3 cup unsalted butter
(5 tbsp + 1 tsp), melted
•1 large egg, lightly whisked
•1 egg whipped with 1 tbsp water
Dissolve 2 teaspoons of the sugar and the packet of yeast in the warm water in a 2 cup liquid measure and let stand until foamy – about 5 minutes.
Add the cold water, melted butter, and whisked egg to the yeast mixture.
With the processor running, stream the water, butter, egg and yeast mixture into the flour, sugar, and salt as quickly as it can be absorbed.
Once the dough pulls away from the sides of the bowl and into a ball, continue processing for 45 seconds to knead the dough – my Cuisinart began dancing and rotating on the countertop and that was my cue to stop.
Punch the down, turn onto a lightly floured board, roll out a bit and divide into 12 to 16 pieces – I used a rolling pin to spread my dough out, then divided it into more-or-less even sections with a sharp knife,
Coat some plastic wrap with a bit of cooking spray, cover, and set aside to rise for 45 minutes. After 30 minutes, heat your oven to 375°.
My baking sheets don’t fit side by side – so I stack ’em – baking for 6 minutes, then switching the trays and baking for another 6 to 7 minutes, until the rolls are golden brown and Oh! so lovely smelling.
Cool on a wire rack and serve as you will – these are destined for some corned beef and chop pickle on New Year’s Day.