Challah Buns

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.

Ingredients

Instructions

Nutrition

Challah Buns

Ingredients 1x2x3x

Instructions

Nutrition

Ingredients