Mini-Challahs

I got tired of pulling out my challah loaf every week, letting it defrost halfway, and tearing some off at the meal, only to put the whole thing back in the freezer until the following week.  It just takes me about six weeks to go through one.  When mini challahs were discontinued at work, a light bulb clicked.  It sounded something like "duh".

I'm not sure exactly what I did different in this batch, but it not only made exactly the 12 rolls I was looking for, but the quality was better than usual.  For just forgetting how big a batch it was and skipping an egg?  Good thing I remembered all the amounts and can pass it on.

3/4 C warm water
1-1/2 Tb oil
1 Tb sugar
2 tsp yeast
up to 3 C flour
2 eggs
1/4 tsp salt
oil for bowl

1.  Stir together water, oil, sugar, and yeast.  Let sit until yeast activates and it starts to get foamy, about 5 minutes.

2.  In stand mixer with the paddle, place 1 C flour.  On low, add liquid mixture until combined.  Increase speed to medium and beat until it looks like a cake batter, about 2 minutes.

3.  Separate one of the eggs and put the yolk in the fridge.  It won't be needed for a couple of hours.  Add the egg white and the other egg to the batter along with the salt.  Beat until incorporated.  Add another cup of flour and beat into a thick, stringy batter, about 2 more minutes.

4.  Spread a kneading surface with a generous 1/2 C flour.  Pour dough out onto board and knead until smooth and elastic.  If possible, don't add any more flour.  I didn't even use up everything on the board, which is unusual for an egg dough.  They tend to absorb everything, and why I decided to post this.  My dough ball was soft and silky, with a slightly floury surface, and held its shape reluctantly.

5.  Place a few drops of oil in a bowl.  Place dough in bowl and turn to coat all sides.  Proof in a warm place until doubled, about 1 hour.  Punch down and let rest 10 minutes before shaping.

6.  Measure out 12 pieces of dough (mine were 2 oz and it came out almost perfect).  Roll into ropes.  Hold one end still and roll the other away from you to make a twist that starts to kink up.  When you lift both ends and hold them together, the dough wraps around itself.  Tuck the ends under and place the rolls on two parchment-lined sheet pans.  Proof again until doubled, about 45 minutes.

7.  While oven is preheating to 375º, get out the egg yolk.  Beat it with a teaspoon of water to make an egg wash.  Brush the rolls.  Any spots you miss will not get shiny and dark.  Bake for about 20 minutes, five more if you like darker rolls.  Remove to cooling rack so the moisture underneath doesn't make them soggy.

Proofed, but pre egg wash

Makes 1 dozen

Difficulty rating :-0