This challah roll recipe is featured on Chef Alon Shaya's Rosh Hashanah's holiday menu. Chef Shaya will serve this challah with wildflower honey, pink peppercorns, Alabama apples, and mint zhoug. For more information, visit the Shaya Restuarant website.
In mixing bowl, whisk together yeast, 1 tsp sugar, and warm water. Let rest or “bloom” until the mixture appears foamy (5 minutes).Once foamy, add the flour, salt, remaining sugar, eggs and extra virgin olive oil to the bowl.
With the dough hook attachment, mix on low for 4 minutes. Scrape the bowl, increase the speed to medium and continue to mix until the dough comes together, is smooth and pulls away from the bowl (approximately another 4 minutes.)
Place the dough in a big greased bowl. Cover tightly with plastic wrap and proof until doubled (about 2 hours).
Once the dough is proofed, divide the dough into 7 ounce pieces. Set pieces aside, and cover with plastic wrap to avoid the dough from drying and cracking.
To shape the dough; take one 7 ounce piece. Roll into a rectangle (approx. 6” x 4”), fold in the left and right sides by ½ in and roll up the dough from top to bottom. Seal the dough by pressing the seams with the base of your palm. From here, begin to roll the dough back and forth with your hands creating an even rope that is 14-inches long. Spiral the dough tightly forming a coil. Tuck the end of the coil underneath the roll to ensure the roll does not unravel.
Once the rolls are shaped, place on a sheet tray. Cover with plastic wrap and let double in size for about 1 ½ to 2 hours.
Preheat oven to 325F.
Whisk all ingredients together in a small bowl until smooth and well combined. Store in fridge until ready to use.
Once rolls are proofed, egg-wash each roll and sprinkle with sea salt or sesame seeds. Bake for 10 minutes; rotate pan and continue to bake until golden brown (5 to 10 minutes).