Challah buns are a delicious and popular bread with a long history that dates back centuries. This unique bread has become known for its braided shape, eggy flavor, and light, fluffy texture. Whether making french toast casseroles or mini hamburger buns, these special treats will always add a unique layer of flavor and texture to your meal.
They’ll quickly become your new favorite treat! So, let’s see how to make these tasty buns.
What is challah?
Challah is a traditional Jewish bread usually served on the Shabbat (the Sabbath). It is typically made with flour, water, sugar, yeast, and eggs and has a soft texture and sweet flavor. Unlike regular white bread, which is usually baked in loaves or rolls, challah is generally shaped into three-stranded braids or circles before baking. The distinctive shape of the challah bun became popular in America during the 1950s when Jewish immigrants brought their traditions to America.
How is challah different from other kinds of bread?
Challah is unique from other bread in two distinct ways—texture and taste. The dough for challah contains eggs, giving it a unique custard-like texture that sets it apart from other types of bread. Additionally, since challah includes sugar as an ingredient, it also has a subtle sweetness compared to different kinds of bread, which tend to be more savory in flavor.
What are some ways to enjoy challah buns?
You can enjoy challah buns in many ways, such as breakfast toast with butter or jam or grilled cheese sandwiches for lunch. You can also use them to make French toast casseroles or breakfast sandwiches filled with sausage and egg. You could even make mini burger buns by slicing them in half horizontally! No matter how you enjoy them, they will always add an extra layer of flavor and texture to your meal.
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- ¾ cup warm water
- 6 tbsp honey
- 2(¼-ounce) package instant yeast
- 4 cups all-purpose flour plus more for dusting
- ⅓ cup vegetable oil
- 3 large eggs divided
- 3 large egg yolks
- 2 tsp kosher salt
- Non-Stick Cooking Spray
- 2 tsp sesame seeds
- In a medium bowl, add warm water, honey and yeast and mix well.
- In the bowl of a stand mixer, fitted with a dough hook, place the flour, oil, 2eggs, egg yolks and salt.
- Add the yeast mixture and mix on low speed until a slightly sticky dough forms.
- Place the dough onto a lightly floured surface and with your hands knead until doughbecomes smooth.
- Grease a large bowl with cooking spray.
- Place the dough into the greased bowl and turn it to coat evenly.
- With plastic wrap, cover the bowl of dough and place in a warm place for about 1½hours or until doubled in size.
- Line two large baking sheets with baking paper.
- Uncover the bowl and with your hands, punch down the dough well.
- Place the dough onto a lightly floured surface and cut into 16 equal-sized portions.
- Now divide 1 dough portion into 2 pieces.
- Carefully roll both pieces into 14-inch long ropes.
- Withyour fingers, pinch the ends of both ropes together lightly and then twist themtogether.
- Spiral the braided rope to create a round roll.
- Then tuck the remaining end under the challah roll.
- Repeat with the remaining dough portions.
- Arrange the rolls onto the prepared baking sheets, leaving space between each other.
- With plastic wrap cover each baking sheet of rolls loosely and place in a warm placefor about 1 hour or until doubled in size.
- Preheat your oven to 375 °F.
- In a small bowl, beat the remaining egg lightly.
- Remove the plastic wrap from the rolls and brush each with beaten egg.
- Sprinkle the rolls with sesame seeds.
- Bake for about 20-25 minutes.
- Remove the baking sheets of buns from oven and set aside to cool completely beforeserving.
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